IN SEASON

 

Porcini Mushrooms

They aren't technically in season now, but they are readily available at Woolworths (next to the onions) in little 40g containers.

It's amazing how something so woody can become something so delicious. I have always thought it so cool that mushrooms can be rehydrated, a porcini's are my favourite for this reason. I'm not a big fan of mushies, but porcini's are so rich in this deep, earthy and sweet flavour. When soaked, they absorb water like a sponge and exude their concentrated, pungent flavour.

They need to be soaked for 15 minutes in boiled water, drained and fried off before use. (Apparently raw porcini's and tummies do not get along!) Be sure to reserve the liquid they've soaked in as this can add so much depth to risotto's, soups, stir-fry's and sauces.

DUCK & PORCINI RISOTTO

Duck and Porcini Risotto

After eating an insanely good duck and mushroom risotto at Sottiles many moons ago, I knew I needed make one myself. I am not at all a big mushroom fan, but porcini's have this hold on me. They're comforting, sweet and luxurious and there is something about the concept of rehydrating them that I find quite interesting.

The latest Donna Hay issue provided just the push I needed with their feature on porcini mushrooms. I adapted DH's porcini and mixed mushroom risotto a little further than the addition of duck because, well, in my kitchen everything needs garlic! The garlic and mushroom provide this warm, heartiness that accompanies the duck so well. A sprinkling of thyme, a good helping of parmesan and a swirl of crème fraîche complete the dish. 

What you'll need:
20g dried porcini mushrooms
2 cups boiling water
1 litre chicken stock
1 leek, trimmed and sliced
1 tablespoon thyme leaves, chopped
3 cloves garlic, sliced thinly
2 cups arborio rice
1/2 cup dry white wine
2 cooked duck breasts, skin removed and sliced
1/2 cup crème fraîche
Olive oil
Salt and pepper
Parmesan cheese

What to do:
Soak the porcini mushrooms in boiling water for 15 minutes. Drain but reserve the soaking liquid. (That stuff is like gold!) Place the stock in a saucepan over medium heat and add the reserved mushroom liquid.

Chop the mushrooms up a little and fry in a tab of oil. Transfer to a bowl after 1-2 minutes. Add another glug of oil and fry the leek, thyme and garlic until leeks have softened. Add the rice and cook, stirring, until coated in oil and a little translucent.

Turn the heat to low. Add the wine and cook, stirring, until it has absorbed. By now, your stock should be steaming. Using a ladle, add two spoonfuls of the liquid and stir until absorbed. Continue this pattern for around 25-30 minutes or until rice is al dente. 

Add the mushrooms and duck breast and cook for 1-2 minutes to ensure that the duck heats through. (You may need a trickle of water to loosen the risotto.) Stir through the crème fraîche and season with salt and pepper. Serve the risotto and finish with a good helping of grated parmesan cheese. Enjoy!

FINGER LICKIN' FRIDAY

Rustic Mushroom Tartlets


These little treasures were a bit of an improv lunch. I just felt like something hearty and rustic, and luckily my fridge and garden contained the perfect ingredients. Mushroom, prosciutto and sage are all such meaty, robust flavours that (perhaps surprisingly) pull together for the perfect flavour combination. A sprinkle of goat's cheese and a drizzle of balsamic (more big flavours) add a refreshing punch to bring all the ingredients back to earth. And who doesn't like a good serving of flaky, buttery homemade pastry?! These tarts make for a fulfilling winter lunch which would easily go down a treat on your next summer picnic. 


What you'll need:
Filling:
300g mushrooms, sliced (pick your favourite kind)
50ml white wine 
2 tablespoons fresh sage, chopped
6 slices of prosciutto
200g goat's feta, crumbled
Olive oil
Balsamic vinegar
Salt and pepper


Pastry:
250g plain flour

125g butter, chopped

1 egg

1 tablespoon water

Salt

What to do:
It's best to start by making the pastry as it needs time to rest. Put the plain flour and butter in a food processor and whizz until combined and crumby. Add the egg, salt and water and process again until the pastry only just starts to bind into a ball.


Tip it out onto a clean, floured work surface and knead until the pastry is smooth and easily forms a ball. Wrap in cling wrap and refrigerate for 2 hours.


Meanwhile, fry the mushrooms and sage in oil. When the mushrooms start sizzling madly, add the wine and season with salt and pepper. Once the wine has evaporated and the mushrooms have softened turn off the heat.


Once your pastry has rested, preheat the oven to 200C and line 2 baking trays. On a clean, floured surface, break the pastry into 6 even balls and roll them out into rough circles. Prick pastry with a fork to reduce any puffing during cooking.


Fold a slice of pancetta in half (end to end) and place it in the centre of the pastry round. Top with one sixth of the mushroom mixture and sprinkle over some crumbled feta. Cut off any excess pastry so you have a nice circle. Fold the pastry up and inwards, pinching to keep any folds in place. Transfer to prepared baking trays. Repeat this step to make the rest of the tartlets.


Bake tartlets for 15-20 minutes or until the pastry is golden on top and underneath. Once cooked, transfer tartlets to a cooling rack. Drizzle with olive oil and balsamic vinegar and enjoy!

FINGER LICKIN' FRIDAY

Mushroom Risotto with Bacon and Poached Egg


I am a huge fan of risotto! This one is packed full of earthy flavours from the mushrooms and a salty hit of bacon. The addition of that perfectly poached egg just takes the meal to a whole new level. The cooking process requires some multi-tasking (or two people) but each task is super easy so it's not hard to juggle. When the rice is cooked, be sure to add plenty of parmesan cheese and swirl in a knob of butter to make this dish even silkier. Meals like this are the reason I love winter so much.


Serves 4


What you'll need:
1 1/2 cups arborio rice
2 litres chicken stock
1/2 cup dry white wine
1 brown onion, diced
2 cloves garlic, chopped finely
4 swiss brown mushrooms, sliced finely
1/4 cup grated parmesan
40g butter
A handful of thyme sprigs, leaves harvested
4 bacon rashers, rind removed, plus some diced bacon (if you want)
4 eggs
Salt and pepper
Olive oil


What to do:
Pour some olive oil into a large saucepan and place over medium heat. Fry the onion and garlic until cooked. Add the rice and stir until each grain is glossy. Add the wine and let stir until absorbed. Add the mushrooms and thyme. 


Add a glug of stock and stir until absorbed. Add more stock and stir until it has been absorbed before you add more. When the rice goes transparent but you can still see a white centre, put a pot of water on to boil and, in a frypan, fry the bacon until it's crispy!


Continue the stock and stir process until the rice doubles in size and is just cooked through; there should be no crunch when you test a grain and it should be soft and bouncy. Stir in the parmesan and butter and season with salt and pepper. Just cover the risotto with a lid or alfoil while you boil the eggs.


Meanwhile, your water should be boiled - or very close to! So, break each egg onto squares of glad wrap, gather the top and twist to seal. Lower each egg into the water and when the outside goes white, let it drop it in. Cook for 4-6 minutes or longer if you like a hard egg. For a runny yolk, the egg should be firm but bouncy when you remove it from heat. When cooked, set aside to cool while you serve out the risotto and bacon. Unwrap the egg and pop it on top.


Season with pepper and parmesan and enjoy!