Chefs Mushroom Foraging Tips
Only eat mushrooms you know are safe to eat
Respect the environment you are in, and get lost in the magic of the forest
Avoid picking mushrooms while it is raining, or straight after – as the mushrooms would have absorbed a lot of the rain
Try not to pick the very young mushrooms
Use a wicker basket, as this will help prevent the mushrooms from sweating
Use a small pen knife to remove the mushrooms
200g porta Bellini mushrooms
2 sprigs thyme
1 clove garlic
80g cream cheese (room temperature)
10ml white balsamic glaze
Malden salt (taste)
Slice mushrooms with the stems on
Heat frying pan, add butter to the pan, once butter has melted add the mushrooms, herbs and garlic clove, add salt to taste
Fry mushrooms until cooked, remove the garlic & thyme. You can keep the basil with the mushrooms.
Blend together until a smooth paste. When paste has cooled down, fold into cream cheese and add the balsamic glaze. Mix until there are no lumps in the cream cheese, leave in fridge for 2 hours. Place in piping bag with a small round nozzle
Small round nozzle
Chefs tips: Mushrooms can be cleaned with a damp cloth or mushroom brush, never soak mushrooms, as they will absorb water
60g caster sugar
60g cake flour
red food colouring powder
truffle powder (can be replaced with brown food colouring powder)
Cream the butter and sugar together until pale yellow in colour and the sugar has dissolved. Mix in the flour until completely combined.
Divide the mixture into two equal parts
Use the red food colouring to colour the one half, and the truffle powder for the rest.
Roll sable thin (2mm) between two baking sheets, and cut into round disks.
For the death cap (red mushroom) use a cutter the size of a R5 coin, and for the brown a cutter the size of a R2 coin.
Mixer with paddle attachment
Cutters (Size: R5 & R2 coin)
Chefs Tip: Place in freezer to make it easier to handle later when placing them on the choux pastry
50g cake flour (Sieve 3 times)
Preheat oven to 200 C
Place water, milk, sugar, salt & butter in a pot and melt together (butter must be completely melted) and mixture must come to a light simmer.
Remove from heat and stir in flour with a wooden spoon. The mixture should be combined and will form a smooth textured dough around the wooden spoon
In a mixer with a paddle attachment add the dough, whisk eggs and slowly add while mixing on a medium speed.
Place in piping bag with round nozzle to make it easier to pipe.
Sprinkle baking tray with water and line with baking paper (The water will help create steam to make the choux buns puff up)
Pipe dollops about 2 cm apart, For the red mushrooms pipe dollops the size of a R2 coin, and for the brown mushrooms the size of a R1 coin. The can be piped about a cm high.
Place rolled and cut out sable on top of the choux buns, sprinkle with brown sugar.
Bake at 200C for 5 min, change heat to 170C and bake for further 8min.
The Choux buns should be crisp on the outside, and hollow on the inside.
Mixer with paddle attachment
Medium sized pot
Chefs Tip: The dough should be glossy, you do not have to add all the eggs. (about 5g can be left over) You do not want the dough to be too runny
Leave choux buns to cool down before filling with mushroom mousse, make sure to completely fill the choux buns.
2 egg whites
30ml caster sugar
2ml citric acid
3ml fine salt
activated charcoal powder (Available at pharmacy’s)
bergamot aroma (Available at La Marina foods)
cep aroma (Available at La Marina foods)
Truffle powder (Available at La Marina foods)
Whisk egg whites until they become light and fluffy, add sugar very slowly (tsp at a time) until you have a glossy meringue. Turn off mixer and add citric acid and fine salt, whisk for another 10seconds.
Divide meringue into two parts,
250g Arborio rice (Risotto)
100ml sparkling wine, white (can be replaced with a dry white wine)
1L mushroom stock (can be replaced at home with a convenient stock of your choice)
½ large onion, finely chopped
150g fresh porcini mushrooms, finely chopped
150g portabella mushrooms, finely chopped
80g shiitake mushrooms, thinly sliced
40g butter (for mushrooms)
2 sprigs thyme
80g parmesan cheese, finely grated
20ml olive oil
20g Truffle Paste * optional
*Truffle oil optional to taste
½ onion, finely chopped
20 g basil
60g portabelinni mushrooms
50g white button mushrooms
Heat all the ingredient together and bring to a simmer, remove from heat and blend together thoroughly. Strain the cream through a fine sieve
200g carrots (peeled, cut roughly)
80 g onions (cut roughly)
100g portabelinni mushrooms, chopped roughly
100g fresh porcini mushrooms, chopped roughly
100g white button mushrooms, chopped roughly
10g Truffle paste *optional
Add all ingredients together in a pot, bring to a simmer and slowly cook on a low heat for 30-40 min. Strain the ingredients, and keep the mushroom stock. This can be frozen and kept for later use when making a soup, pie etc.
Saucepan large x 1
Fry onions in a small amount of olive oil, until clear and cooked, add raw Arborio rice, and stir until the rice becomes translucent
In a separate pan, fry mushrooms, thyme and basil together in butter and add seasoning to taste, once cooked, remove the basil & thyme from the mushrooms
Add sparkling wine to the risotto, and cook until wine has completely evaporated (This will help that your risotto doesn’t have a wine after taste)
Add small amounts of mushroom stock at a time (1/2cup), and cook the risotto until it has evaporated. Keep this process going until risotto has almost cooked completely, once risotto is almost cooked add butter (lots of it) and grated parmesan cheese, stir until parmesan has, melted in completely. You want the risotto to still be “Al-dente” – which is an Italian term meaning firm to the bite, you still want a little resistance when biting into the risotto, but also not undercooked.
Chefs Tip: “The perfect risotto” – You can use a simple trick called the smear test, use a piece of the risotto, and smear it on a small plate or clean counter top with a spoon, the center should have a very small white spot in the center. This is the perfect “al-dente” consistency
Once risotto has cooked, fold in a small amount of your mushroom cream and serve.
The consistency of your risotto shouldn’t be too runny, but also not resemble sticky rice, it should slightly move on your plate.
80g shiimeji brown
80g shimeji white
20ml White balsamic glaze
80ml Lemon Olive Oil
Maldon salt (Taste)
Cut the tops of the mushrooms, with a 2cm stem, left over.
Whisk together the oil, balsamic glaze and salt. Add the basil.
Add the mushrooms to your pickling liquid, ensuring they are completely covered, for at least 40min (The longer you pickle the mushrooms for, the better flavour.
Storage container for mushrooms