This recipie has been kindly provided by Ken and Annabelle Brown of Oaks Restaurant:

Tel: 01243 552865
Mobile: 07736 432 221
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Mushrooms to look out for: horn of plenty, chanterelle, penny bun (cep or porcini), hedgehog (pied de mouton) and field mushrooms.   

Wild mushroom and fennel Salad on Toast

• 1 fennel bulb, finely sliced
• 1 tablespoon olive oil
• 250g (1/2lb) mixed wild mushrooms, picked through for dirt and insects
• 2 teaspoons tarragon, finely chopped
• 1 bag (250g) baby spinach, washed
• juice of one lemon
• Salt and pepper to taste
• 2 thick slices of wholemeal bread, toasted and buttered

 

Using a large frying pan, gently fry fennel in olive oil until softened without browning. Add mushrooms and turn up heat, fry for 4-5 minutes, stirring regularly. Add spinach, tarragon, lemon juice, salt and pepper, stir over high heat for 2-3 minutes, until the spinach has wilted slightly.

Spoon over toast and serve immediately.

Mushroom Crusted Cod

• 4 shallots, peeled and finely chopped
• 1 tablespoon butter
• ½ tablespoon olive oil
• 250g (½ lb) wild mushrooms, picked over and coarsely chopped
• 2 tablespoons chopped parsley
• Salt and pepper to taste
• ½ teaspoon Dijon mustard
• 2 fillets of cod

 

Gently fry shallots in butter and oil, until softened, but not browned. Add mushrooms and fry for a further 10-12 minutes, until any mushroom liquid has evaporated. Mix in parsley, salt and pepper, leave to cool.

Brush two cod fillets with Dijon mustard and sprinkle with salt and pepper, then coat with mushroom mixture, gently press to form a firm coating. Roast in a hot oven for 6-10 minutes, depending on thickness of fish. Serve immediately with a squeeze of lemon juice and a crisp salad.