CREAMY CHANTERELLE MUSHROOM SOUP Simple soup – I took the bigger chanterelle mushrooms and cut them into a duxelle and cooked them long and slow with purple garlic and roasted shallots. It became almost a paste after two hours; the [...]

Ingredients: Smoked salmon: 4 4-ounce salmon fillets, butterflied 1 teaspoon salt ½ teaspoon fresh pepper Creamy Blue Chanterelle mushroom sauce: 1 cup Blue Chanterelle mushrooms 1 cup heavy cream ¼ cup minced onions 1 tablespoon butter 1 tablespoon fresh parsley, [...]

Beef Tenderloin – Black Trumpet Mushroom, Black Truffle Potato Gratin, Bordelaise Sauce Recipe Ingredients: Black Truffle Potato Gratin: 1kg Yukon Gold potatoes (peeled and very thinly sliced) 5g black truffle (brunoise) 15g black trumpet mushroom (hydrated and brunoise) 1/2 small [...]

Baked Ceps Wipe 4 perfect cep caps. Make a cross-shaped cut on top of each and place in an ovenproof dish or roasting tin (pan). Season lightly with salt and pepper and add a drop of olive oil. Put in [...]

Chicken Focaccia with Morel Mushroom Cream Sauce A basic sauce especially designed for dried morel mushrooms, although fresh Morel mushrooms may be used. Preparation time is short, since the dried caps are re-hydrated in the cooking process. Excellent over pasta, [...]

Ingredients: 4 filets sole fish ½ lb fresh cauliflower mushrooms whole or 1 oz. Pacific Rim Mushroom dried Cauliflower mushrooms. Please refer to ½ cup grated romano cheese 2 tbsp finely chopped chives 2 tbsp chopped parsley ½ cup bread [...]