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Mushroom Cookery

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There are wonderfully tasty dishes which make full use of the great variety of mushrooms and other edible fungi. There are also many books specialising in mushroom cookery. However, to quote Roger Phillips in the introduction to his bookMushrooms and other fungi of Great Britain & Europe,"before eating any mushroom that you have found, by far the safest thing is to have the identification confirmed by an expert "If you get it wrong the consequences can be deadly!".

The Complete Mushroom Book:
The Quiet Hunt by Antonio Carluccio

Known as "the mushroom man", Antonio Carluccio has been collecting, cooking and devising recipes for mushrooms for over 60 years. Here he draws on his knowledge and expertise to bring together over 100 recipes that make the most of readily available mushrooms in dishes ranging from classic to contemporary via oriental and Eastern European. And for those who want to join in the thrill of hunting for their own mushrooms - the quiet hunt - the book starts with an authoritative field guide that helps distinguish between edible wild mushrooms and their poisonous, look-alike relations - just published October, 2003

Order with Amazon - just type 'Antonio Carluccio' in the Amazon searchbox below to find this book and browse the whole Antonio Carluccio cookbook collection.
(see Horn of Plenty recipe below)
Antonio Carluccio's Complete Mushroom Book

Jean-Christophe Novelli - cooking at home

Your Place or Mine?: Cooking at Home with Restaurant Style
Jean-Christophe Novelli, Jean Cazals (Photographer)

Jean-Christophe Novelli shows how to create the simple core recipes which are at the heart of his restaurant dishes. He then shows how to adapt them in a variety of innovative ways to produce the more elaborate creations for which he is well-known. There are over 100 recipes.

(See below for his recipe for wild mushroom pancakes, taken from a recent weekend magazine.)

Mushroom Magic by Steven Wheeler

described as 'an exciting repertoire of original ideas for using mushrooms and fungi of all types'. It covers every kind of meal and menu, with details of the different varieties of mushroom, preparation techniques and suggestions for preserving.
Mushroom Magic cookbook

Gary Rhodes Cookery Year: Autumn into Winter

Gary Rhodes Cookery Year: Autumn into Winter

Gary Rhodes, Sian Irvine (Photographer)

See below for his delicious recipe
"Sautéed cep mushrooms and Cox's apples on walnut toasts"

Search by keywords:
In Association with
The online bookstore at has many books devoted to cooking mushrooms and we have set up a direct link to their mushroom cookery books section. The titles are all enticing and can all be ordered online through Amazon's secure links. Click cookbooks or mushroombooks and browse.
Or, if you know the book title or author simply enter them in Amazon's search box to the left and go straight there.


Porcini (cep) Soup from a restaurant near Florence
Courtesy of Country Life magazine 9th October 2003 recorded by Leslie Geddes-Brown

1lb (450 gm) fresh porcini (or, failing that, ordinary mushrooms
+ at least an ounce of dried porcini)
1 onion
olive oil
1 litre beef stock
(self-made or cube)
twist of lemon peel
twig of fresh thyme
seasoning to taste

Fry chopped onion in olive oil for 4 minutes.
Add fresh, chopped porcini (or sliced mushrooms) and fry for 7 more minutes.
If you are using dried porcini, pour boiling water over them and soak for 10 minutes. Add them at this stage with some of the soaking juice plus a twist of lemon peel and a twig of thyme.
Pour in a litre or so of beef stock or similar, season and simmer for half an hour, then liquidise.
Return to the pan with a splash of cream and reheat.
Excellent with slices of rustic bread and olive oil.

Sautéed cep mushrooms and Cox's apples on walnut toasts
from "Cookery Year - Autumn into Winter" by Gary Rhodes

8 ceps (12 if small)
4 slices of walnut bread, about 2cm thick
knob of butter plus extra for spreading (optional)
2 Cox's Orange Pippin apples
1-2 tablespoons walnut or groundnut oil
for the dressing
4 tablespoons fromage frais
2 tablespoons vinegar (white wine, red wine or sherry)
1 teaspoon Dijon mustard
salt and pepper
1 tablespoon chopped chives

(Serves 4)

Wipe ceps clean with a damp cloth and trim the bases of the stalks. Cut the mushrooms into 5mm (quarter inch) thick slices.
The walnut bread can be toasted at the last moment, while you sauté the mushrooms. If pan-frying, first butter both sides of the bread.
Warm a frying pan and saute the slices of bread to a golden brown on both sides. Keep warm to one side.
Quarter the apples, peel and cut away the core with a paring knife.
Cut each quarter into three, providing six slices per portion.
Heat the oil in the frying pan, and, once hot, fry the mushrooms for a few minutes on each side, to a rich golden brown.
While the mushrooms are sautéeing, make the dressing by mixing the fromage frais with the vinegar and mustard and season with salt and pepper. Add the chives just before serving.
Once the ceps are ready, season with salt and pepper and add the sliced apples and the knob of butter, if using. Stir for just a minute to warm the apples through before spooning them over the toasts. The dish can now be finished by drizzling the dressing over and around.
Mushroom pancakes by Jean-Christophe Novelli

The pancakes:
110g flour seasoned with salt and pepper
300ml milk
1 egg, 1 egg yolk
1 tablespoon of neutral vegetable or sunflower oil
handful of poppy seeds.

The filling:
chopped shallots
wild mushrooms
herbs (e.g. basil, chives)

Parmesan crackling - grated parmesan sprinkled over a small omelette pan, heated until the cheese melts and almost stops bubbling, then eased out and left to cool and crisp up.

(Serves 4)

Put seasoned flour in bowl. Make a well in the centre and gradually add milk, one egg plus one egg yolk. Beat together with a tablespoon of neutral vegetable or sunflower oil. Work the liquid ingredients into the flour slowly until you have a smooth batter, then stir in a handful of poppy seeds.(The secret of a good pancake is in the pan. You need a good quality crepe pan that won't stick and that ideally should only be used for pancakes. Heat the pan, then pour in a thin film of olive or vegetable oil and when that is very hot, pour in some of the batter, swirling pan so that the batter covers the surface. Cook just long enough for the underside of the pancake to become a mottled golden brown. Flip over and cook until the other side is also golden. Slide on to a plate and keep warm.)

Sauté some chopped shallots and garlic in a little oil until softened. Add a mixture of wild mushrooms and chopped herbs and toss around well until the mushrooms colour.

Spoon a little of the mixture into the centre of each pancake, scatter with a few more chopped herbs, roll up and serve with
a leaf salad.

Prawns with Horn of Plenty mushrooms and saffron rice
from Complete Mushroom Book: The Quiet Hunt by Antonio Carluccio
300g horn of plenty mushrooms (cleaned weight)
150g carnaroli rice
4 tbsp olive oil
1 small onion, finely sliced
50ml dry white wine
400g small raw prawns, shelled
20g butter
a few saffron strands
1tbsp lemon juice
1tbsp parsley,finely chopped
salt and pepper to taste
Clean the mushrooms thoroughly.
Cook the rice in salted water for 15 minutes, then drain.
Heat the oil in a pan and fry the onion until soft.
Add the mushroms and let them braise a little.
After 5 minutes add the wine and let the alcohol evaporate.
Then add the prawns and cook gently for a further 5 minutes.
Melt the butter in a separate pan with the saffron, lemon juice and parsley.
Mix in the hot drained rice.
Season the rice and mushroom mix to taste and serve mixed in with the prawns.

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