WILD RED MUSHROOMS RECIPES

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PIGEON BREAST WITH RED WINE GRAVY, ROAST LEEKS AND WILD ...



Pigeon breast with red wine gravy, roast leeks and wild ... image

Pigeon breasts are a delicious introduction to game. Here they're served with wild mushrooms and a rich red wine gravy.

Provided by Oliver Rowe

Prep Time 1 hours

Cook Time 30 minutes

Yield Serves 4

Number Of Ingredients 16

4 garlic cloves, sliced
½tsp picked thyme leaves
6 black peppercorns, crushed
4 tbsp cold-pressed rapeseed oil
8 wood pigeon breasts
2 tbsp sugar
200ml red wine
2 sprigs thyme
6 juniper berries, lightly crushed
12 baby leeks, trimmed
1 tbsp butter
handful wood ear mushrooms, sliced
15-20 wild brown closed-cup mushrooms, sliced
1 garlic clove, finely chopped
2 tbsp cold-pressed rapeseed oil
salt and freshly ground pepper

Steps:

  • Pre-heat the oven to 220C/425F/Gas 7.
  • Combine the garlic, thyme, black peppercorns and rapeseed oil in a small bowl. Using a sharp knife, score the pigeon breasts' skin lightly and rub in the marinade - leave for at least 20 minutes.
  • To make the gravy, combine the sugar and a few drops of water in a smallish, very clean saucepan and place over a high heat to caramelise. Once the sugar melts and has gone a dark golden brown, pour in the red wine. Add the thyme and the juniper berries. Cook the sauce until it is reduced by two thirds - this will take about 12-15 minutes. Season to taste, strain and keep warm.
  • Place the leeks in a saucepan of boiling, salted water and blanch for 10 seconds. With a pair of tongs, remove the leeks from the boiling water and plunge into a bowl of ice-cold water. When they have cooled, drain the leeks well.
  • Place the leeks in an ovenproof saucepan or baking sheet with a knob of butter. Transfer to the hot oven and cook until tender - this should take about 10-15 minutes.
  • Heat a griddle pan until hot. Season the pigeon breasts with salt and freshly ground pepper and place on the hot griddle pan. Cook for just a few minutes on each side until cooked to your liking, then remove from the heat and set aside in a warm place for at least five minutes.
  • For the mushrooms, heat a small frying pan. When hot, add the rapeseed oil and fry the garlic until golden brown. Add the sliced mushrooms and cook until softened. Be careful - the wood-ear mushrooms can pop and splutter quite ferociously.
  • Serve the pigeon with the leeks, mushrooms, and a drizzle of the red wine gravy.

POLENTA BITES WITH WILD MUSHROOMS AND FONTINA RECIP…



Polenta Bites with Wild Mushrooms and Fontina Recip… image

Store-bought tubes of polenta are the ultimate appetizer shortcut: just slice and toast in the oven, top with sautéed wild mushrooms and a sprinkling of grated Fontina, then bake again until melty and irresistible. A pinch of crushed red pepper flakes and a splash of Sherry vinegar punch up the flavor of the mushrooms.

Provided by Anna Stockwell

Total Time 1 hour 15 minutes

Cook Time 45 minutes

Yield Makes 30

Number Of Ingredients 11

4 pounds prepared polenta, sliced into 1/2-inch-thick rounds (about 30 rounds)
2 tablespoons extra-virgin olive oil, plus more for brushing
1/4 cup (1/2 stick) unsalted butter
2 pounds assorted wild mushrooms (such as oyster, crimini, and/or stemmed shiitake), cut into thick slices
2 shallots, thinly sliced
1/4 cup Sherry vinegar
1 3/4 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon crushed red pepper flakes
1/2 cup chopped parsley leaves
4 ounces Fontina cheese, coarsely grated (about 1 cup)

Steps:

  • Preheat oven to 450°F. Brush both sides of polenta slices very lightly with oil and arrange on 2 rimmed baking sheets. Roast polenta until lightly golden brown and warmed through, about 25 minutes.
  • Meanwhile, melt butter with remaining 2 Tbsp. oil in large, deep skillet over medium-high heat. Add mushrooms and cook, stirring often, until tender and browned, about 12 minutes. Add shallots, vinegar, salt, black pepper, and red pepper and cook, stirring, until tender, about 5 minutes. Stir in parsley.
  • Divide mushroom mixture between baking sheets with polenta. Top with cheese. Continue to roast until cheese is melted, about 5 minutes.
  • Arrange polenta bites on a platter and serve.
  • Mushroom mixture can be made 1 day ahead. Transfer to an airtight container and chill.

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