As the saying goes "Never look a gift horse in the mouth."
I don't usually, but I was rather surprised when my husband came home with some mushrooms which he had collected. Yes, he'd been mushroom picking.
He's never done anything like this before, yet here were some large specimens...
I must admit I was a little suspicious, he doesn't usually eat mushrooms. So were these all for me?
I had loosely followed Hugh Fearnley Whittingstall's recipe for a rather retro, rich mushroom soup. So comforting, so smooth, so delicious, even if I had run out of dry sherry and had to whack in some sweet as sin Pedro Ximinez.
I immediately put in an order with my husband for more mushrooms, and they came...some as big as my hands, some as big as my face. More soup followed.....
The other day, more mushrooms arrived.
I just fancied them sauteed in butter, with cream and a slug of brandy. I started getting butter and cream from the fridge, when I asked if Keith had picked some too.
"Oh no, he wasn't there today" was the reply.
The butter and cream were swiftly put back in the fridge. I'm not one to look a gift horse in the mouth, but in this case I made an exception and decided to wait until Keith is there too, when the "gift" is picked.......
Here's the link to Hugh Fearnley Whittingstall's lovely recipe online .....
https://www.rivercottage.net/recipes/creamy-mushroom-soup
I don't usually, but I was rather surprised when my husband came home with some mushrooms which he had collected. Yes, he'd been mushroom picking.
He's never done anything like this before, yet here were some large specimens...
Were they safe to eat?
I'm not being funny, but what my husband knows about different types of mushrooms could be written on a postage stamp. He'd gone to play a round of golf, so why mushrooms now? I consulted the only book I have on mushrooms - a lovely present years ago from Claire Alexia, our cousin in France
 |
Mmn. I still wasn't sure. Who had he played golf with?
When he said it was our friend Keith I smiled.That man is a mine of practical information. He's an ex Marine who can forage for England. He knows his onions...and mushrooms too. Within moments those mushrooms were being sauteed in butter with garlic and leeks. Stock was added, and when they were cooked, the mixture was liquidised, and reheated with some grated nutmeg and a rather large slug of sherry and double cream. Sea salt and black pepper too.
When he said it was our friend Keith I smiled.That man is a mine of practical information. He's an ex Marine who can forage for England. He knows his onions...and mushrooms too. Within moments those mushrooms were being sauteed in butter with garlic and leeks. Stock was added, and when they were cooked, the mixture was liquidised, and reheated with some grated nutmeg and a rather large slug of sherry and double cream. Sea salt and black pepper too.
I had loosely followed Hugh Fearnley Whittingstall's recipe for a rather retro, rich mushroom soup. So comforting, so smooth, so delicious, even if I had run out of dry sherry and had to whack in some sweet as sin Pedro Ximinez.
I immediately put in an order with my husband for more mushrooms, and they came...some as big as my hands, some as big as my face. More soup followed.....
The other day, more mushrooms arrived.I just fancied them sauteed in butter, with cream and a slug of brandy. I started getting butter and cream from the fridge, when I asked if Keith had picked some too.
"Oh no, he wasn't there today" was the reply.
The butter and cream were swiftly put back in the fridge. I'm not one to look a gift horse in the mouth, but in this case I made an exception and decided to wait until Keith is there too, when the "gift" is picked.......
Here's the link to Hugh Fearnley Whittingstall's lovely recipe online .....
https://www.rivercottage.net/recipes/creamy-mushroom-soup
No comments:
Post a Comment