BEECH MUSHROOMS WITH TURNIP
By Bob Hosh
This dish was prepared as a mushroom cooking demonstration at the 2007 NJMA Fungus Fest.
Ingredients:
Method:
First peel and dice the turnips (white globe purple top) and cook in just enough water to cover until tender. Drain and set aside. In a skillet melt the butter and sauté the mushrooms and shallots until tender, about 6-8 minutes, dust with the flour and mix well. Add the cream, white wine, sugar, salt and freshly grated nutmeg. Add the cooked turnips and simmer a couple of minutes more.
This recipe goes well with roast chicken.
Some people experience a slight bitter aftertaste with beech mushrooms, so I decided to fight fire with fire (so to speak) and prepared them with turnips and by adding a little sugar to balance the flavors.
Serves 4-6
By Bob Hosh
This dish was prepared as a mushroom cooking demonstration at the 2007 NJMA Fungus Fest.
Ingredients:
- 10 oz. of Beech Mushrooms (Hypsizygus teresulatus) cleaned and cut into bite sized pieces
- 2 cups peeled and diced turnips
- 2 tablespoons shallots minced
- 3 tablespoons butter
- 2 tablespoons flour
- 1/2 cup heavy cream
- 1/4 cup dry white wine
- 1 teaspoon sugar
- 1/2 teaspoon freshly grated nutmeg
- 1 teaspoon salt
Method:
First peel and dice the turnips (white globe purple top) and cook in just enough water to cover until tender. Drain and set aside. In a skillet melt the butter and sauté the mushrooms and shallots until tender, about 6-8 minutes, dust with the flour and mix well. Add the cream, white wine, sugar, salt and freshly grated nutmeg. Add the cooked turnips and simmer a couple of minutes more.
This recipe goes well with roast chicken.
Some people experience a slight bitter aftertaste with beech mushrooms, so I decided to fight fire with fire (so to speak) and prepared them with turnips and by adding a little sugar to balance the flavors.
Serves 4-6
