< Previous176SUMMER – MUSHROOM PICCALILLIMushroom piccalilli1 packet enoki3 eryngii, sliced100g/3¾oz button (white) mushrooms100g/3¾oz shiitake, sliced2 packets of shimeji, 1 brown and 1 white1 caulifl ower, chopped into fl orets3 courgettes (zucchini), sliced thinly100g/3¾oz green beans, trimmed3 green chillies, slit1 red chilli, roughly sliced1 red onion, quartered1 solo garlic, quartered, or baby shallots, whole30g/2 tbsp mustard seeds30g/2 tbsp cumin seeds30g/2 tbsp turmeric30g/2 tbsp mustard powder60g/2¼oz/generous ½ cup plain (all-purpose) fl our30ml/2 tbsp rapeseed oil500ml/17fl oz/generous 2 cups white wine vinegar100g/3¾oz/generous ½ cup sugarSea saltΜακεσ 1κγ/2…λβΡεαδψ ιν 1 ηουρ 25 mινυτεσ1 In a large bowl, mix together all the mushrooms, cauliflower florets, courgettes, beans, chillies, onion and garlic, and sprinkle liberally with sea salt. Cover with water and soak for 1 hour. Drain and rinse.2 Mix together the mustard seeds, cumin seeds, turmeric, mustard powder and plain flour, then heat the oil in a large pan. Add the dry mixture and cook for 1 minute. Stir in the vinegar, 100ml/3½fl oz/scant ½ cup cold water and the sugar and bring to the boil. Add the rinsed vegetables and cook for 15 minutes, then store in sterilized jars. 3 The piccalilli will be ready to eat in 1 month and will keep unopened in a cool, dark place for up to 4 months. Once opened, keep chilled and eat within a week.Growing up in a pickle-mad household, where if something wasn’t going to be eaten it got preserved in someway, Liz was determined to combine two of her favourite things and make a mushroom piccalilli her mother would be proud of. Our piccalilli has all the usual summer vegetables you’ll want to savour through to winter, as well as loads of wonderfully spongy cultivated mushrooms, which add a little bit of fl avour but mostly soak up all the spices and that vinegar tang. This pickle is great with a cheese sandwich and turkey at Christmas time, or indeed with just about everything.P E R 1K G: ENER GY 1 1 8 9 K C AL/5002K J | P R OTE I N 6 7.1G | C AR B O HYD R ATE 18 9.7G, O F WH I C H S U GAR S 13 6.4G | FAT 54.3G, O F WH I C H SATU R ATES 4.8G | CHOL E S T E ROL 0 MG | C A LCI U M 1595M G | F IBRE 32.1G | S O D I U M 26 8M G.188AUTUMN – CHANTERELLE, BLACK TRUFFLE AND CHESTNUT SOUPChanterelle, black truffl e and chestnut soupAutumn in a bowl, this soup brings to together the greats of the season – the prized chanterelle, shavings of the revered black truffl e, and rich and thick chestnuts. The nutty and creamy dense soup is topped with pan-fried chanterelles and crisp and sweet truffl e croûtons, making it almost too pretty to eat! Almost…30ml/2 tbsp sunfl ower oil15g/½oz/1 tbsp butter1 onion, chopped fi nely200g/7oz chanterelles200g/7oz cooked chestnuts, crushed1 large potato (about 200g/7oz), peeled and sliced 1 litre/1¾ pints/4 cups water2 slices of crusty white bread, cubed6 black truffl e shavings200ml/7fl oz/scant 1 cup crème fraîche, plus extra for garnishSea salt and ground black pepperFresh fl at leaf parsley, for garnishΣερϖεσ 4–6 Ρεαδψ ιν 40 mινυτεσ1 In a large pan, heat 15ml/1 tbsp of the oil and the butter, then add the onion. Sauté for 10 minutes, stirring regularly and adding a little water if it becomes dry. Add the chanterelles and sauté for a further 2 minutes. Remove a quarter of the chanterelles and set aside.2 Add in the chestnuts and potato, then pour in the water and bring to the boil. Simmer for 20 minutes on a medium heat and season with salt and pepper. Allow to cool slightly, then liquidize in a food processor or with a hand-held blender, and return to the pan.3 In the meantime, preheat the grill or broiler. Place the bread cubes in a bowl and drizzle with the remaining 15ml/1 tbsp oil and then crush and crumble over the truffle shavings, combining thoroughly. Tip on to a foil-lined grill pan and grill for 2 minutes, turning regularly with a fish slice. 4 Stir the crème fraîche into the soup and add the reserved whole chanterelles. Serve topped with the truffle croûtons and garnished with an extra drizzle of crème fraîche, and flat leaf parsley. P E R S E RVI NG: ENER GY 292K C AL/1216K J | P R OTE I N 3.6G | C AR B O HYD R ATE 24.9G, O F WH I C H S U GAR S 5.2G | FAT 20.4G, O F WH I C H SATU R ATES 11.1G | CHOL E S T E ROL 5 4 MG | C A LCI U M 5 5 MG | F IBRE 3.4G | SODI U M 79 MG .242WINTER – CHESTNUT MUSHROOM AND OAT BISCUITSChestnut mushroom and oat biscuits150g/5oz chestnut mushrooms60g/2½oz/5 tbsp butter, plus extra for greasing150g/5oz rolled oats 60g/2¼oz/generous ½ cup wholemeal (whole-wheat) fl our, plus extra for dusting2.5g/½ tsp bicarbonate of soda (baking soda)2.5g/½ tsp sugar30ml/2 tbsp crème fraîchePinch sea salt and 5g/1 tsp ground black pepperΜακεσ 12Ρεαδψ ιν 30 mινυτεσ1 Preheat the oven to 190ºC/375ºF/Gas 5 and grease two large baking sheets. In a food processor, blend the mushrooms until very finely chopped. Add the butter and blend for 30 seconds. In a large bowl, combine the oats, flour, bicarbonate of soda and sugar, and season with a pinch of salt and 5g/1 tsp of ground black pepper.2 Mix the mushroom mixture into the dry ingredients, along with the crème fraîche. Dust a clean surface with flour and roll the mixture into 12 small balls. Press down the balls and shape into circular, flat biscuits, using more flour if they become sticky. 3 Place spaced out on the prepared baking sheets, then bake for 10–15 minutes, until slightly golden and firm. Allow to cool and serve or keep in a sealed container for up to a week.Nutty and sweet, chestnut mushrooms belong with cheese, so why not use this match made in heaven by making chestnut mushrooms into biscuits for cheese? This is a great moist biscuit that could even pass as a sweet biscuit, at a push. Using your hands to shape, the biscuits are easy yet satisfying to make. Eat the fruits of your labour with some ripe Stilton or mature Cheddar – no need for butter.P E R B I SCU IT: ENER GY 1 1 4 K C A L /477 K J | P R OT E I N 2.5G | C AR B O HYD R ATE 12.4G, O F WH I C H S U GAR S 0.2G | FAT 6.4G, O F WH I C H SATU R ATES 3.3G | CHOL E S T E ROL 1 3 MG | C A LCI U M 1 2 MG | F IBRE 1.9G | SODI U M 606 MG .256252566ACKNOWLEDGEMENTSThis edition is published by Lorenz Books, an imprint of Anness Publishing Ltd, 108 Great Russell Street, London WC1B 3NA; info@anness.comwww.lorenzbooks.com; www.annesspublishing.com; twitter: @Anness_BooksIf you like the images in this book and would like to investigate using them for publishing, promotions or advertising, please visit our website www.practicalpictures.com for more information.© Anness Publishing Ltd 2017All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted in any way or by any means, electronic, mechanical, photocopying, recording or otherwise, without the prior written permission of the copyright holder.A CIP catalogue record for this book is available from the British Library.Publisher: Joanna LorenzPhotography: Jon AshfordProp styling: Jon Ashford & Pene ParkerRecipes and food styling: Liz O’Keefe Food styling assistant: Natalie PavichDesigner: Pene ParkerIllustrations: Georgie FearnsEditorial: Sarah LumbyMycological consultant: Clifford DavyPUBLISHER’S NOTEAlthough the advice and information in this book are believed to be accurate and true at the time of going to press, neither the authors nor the publisher can accept any legal responsibility or liability for any errors or omissions that may have been made nor for any inaccuracies nor for any loss, harm or injury that comes about from following instructions or advice in this book.The publishers and the authors cannot accept responsibility for any identification of any mushroom made by the users of this guide. Although many species are edible for many people, some species cause allergic reactions or illness to some people. Therefore, the publishers and authors cannot take responsibility for any effects resulting from eating any mushroom.COOK’S NOTESBracketed terms are intended for American readers.For all recipes, quantities are given in both metric and imperial measures and, where appropriate, in standard cups and spoons. Follow one set of measures, but not a mixture, because they are not interchangeable.Standard spoon and cup measures are level. 1 tsp = 5ml, 1 tbsp = 15ml, 1 cup = 250ml/8fl oz.Australian standard tablespoons are 20ml. Australian readers should use 3 tsp in place of 1 tbsp for measuring small quantities.American pints are 16fl oz/2 cups. American readers should use 20fl oz/2.5 cups in place of 1 pint when measuring liquids.Electric oven temperatures in this book are for conventional ovens. When using a fan oven, the temperature will probably need to be reduced by about 10–20°C/20–40°F. Since ovens vary, you should check with your manufacturer’s instruction book for guidance. The nutritional analysis given for each recipe is calculated per portion (i.e. serving or item), unless otherwise stated. If the recipe gives a range, such as Serves 4–6, then the nutritional analysis will be for the smaller portion size, i.e. 6 servings. The analysis does not include optional ingredients, such as salt added to taste.Medium (US large) eggs are used unless otherwise stated.We hope youenjoyed this EYB Book PreviewThe complete book is available from all major booksellers. Or use the "Buy Book" button and help support EYB.Next >