Mushrooms Galore

Wales is an amazing wild food larder.

If you know where to look, the nation’s hedgerows and woods are a storehouse, crammed full of delicious organic food – and all for free!

In spring there’s wild garlic and elderflower, followed by wild strawberries and raspberries.

The mellow autumn sunshine is busy ripening blackberries and elderberries.

The biggest prize of all has to be the mushroom.  And not just the field mushroom, delicious though it is, species such as porcini, and chanterelles that sell for a small fortune in delis and specialist groceries, grow in abundance in Wales.

The Metropole in mid Wales teams up with fungi fanatic Daniel Butler every year, to take guests out on fascinating mushroom safaris, with great tips on how to cook up a feast being part of the adventure.

However, if you can’t get out into the woods yourself, the lovely yet simple recipe below from Crug Glas in Pembrokeshire will give you a delicious taster.

Mixed mushrooms in truffle oil and pine kernels

  • 1lb selection of mushrooms (large cap, oyster, shitake and tiny wild mushrooms which are available in most supermarkets)
  • White truffle oil
  • 1 clove of garlic
  • Butter
  • Seasoning

This will serve 4 people and will take about 10 minutes to make.

Slice the large mushrooms, quarter the rest and leave the small mushrooms whole.

In a large frying pan melt the butter over a moderately hot flame, when nutty brown add the pine kernels.

Add the finely chopped garlic, then add all the mushrooms and the truffle oil. Turn the mushrooms to evenly cook and brown, this will take about 4 – 5 minutes. Add more oil if you think the mushrooms look dry. Season to taste.

On your serving dish place a ring (about 3 inches) in the centre and layer the mushrooms, pack them quite tightly so it retains its shape when you remove the ring.

Leave to stand for a few minutes before serving for the mushrooms, juices and the truffle oil to form the sauce on the plate. Garnish and serve with fresh bread.

mushrooms

Historic Hotels of Europe Awards 2015

Winning an award from HHE is the ultimate accolade as the organisation showcases some of the finest hotels in Europe – so choosing the best from the best is a hard task!

All of the Welsh Rarebits members also belong to the Historic Hotels of Europe, as all Rarebits are located in fine buildings,  many of which have an extremely fascinating history.

If you think that your favourite hotel deserves the crown – Historic Hotel of the Year  – then you will be able to cast your vote through the hotel of your choice until the end of September 2014.

Find the link through your favourite hotel’s web site or discover more via HHE’s own awards web site www.historichotelsofeurope-awards.com

 

596301ea-e527-419b-b144-8e55ab8fe1c2

Today is National Welsh Rarebit Day in the USA

Welsh expats in the US will be reminded of the old country today as Welsh Rarebit Day is celebrated.

This recipe from Bryan Webb – chef/proprietor at Michelin star Tyddyn Llan in Denbighshire, and a Welsh Rarebits member, will get the taste buds zinging.

What could be simpler, and tastier than a comforting plate of Welsh Rarebit as  well-earned snack.

Ingredients

700g mature Cheddar
150ml milk
25g plain flour
50g fresh white breadcrumbs
1 tablespoon of English mustard powder
2 shakes of Worcestershire sauce
Salt and pepper
2 eggs
2 egg yolks

 

Method

1. Put the milk and cheese in a saucepan and slowly melt the cheese but do not boil.

2. Add the flour, breadcrumbs and mustard and cook for a few minutes stirring all the time until the mixture comes away from the side of the pan and forms a ball shape. Add the Worcestershire sauce, salt and pepper. Leave to cool covered with cling film.

3. When cool put the mixture in a food processor and add the eggs to form a smooth paste. Chill for a few hours. The mix has many uses – simply grilled on crunchy toast or as a topping for a piece of smoked haddock. It also freezes very well.

Tyddyn Lan 020