Our head designer, Carol, was fortunate enough to come across the perfect mushroom foraging spot down in Devon.
 
Here are some of her favourite ways to cook with these foraged goods.

Chantrelle Mushroom, Artichoke and Pancetta
Winter Warmer
 
 
PREP TIME: 5 minutes

COOK TIME: 15 minutes

TOTAL TIME: 20 minutes

Category: A Side, Dinner,

Cuisine: Gluten-Free,
 
 
Ingredients
  • 1 tbs Olive oil
  • 3 cloves Garlic
  • 1 white Onion
  • 3 tablespoons coarsely chopped fresh flat-leafed parsley leaves
  • 100g Pancetta
  • 380g Chantrelle Mushrooms
  • 280g Artichoke hearts
  • Salt and Pepper to taste
 
 
Method
  1. Halve Your Chantrelle Mushrooms Length ways.
  2.  
  3. In a large non-stick skillet, Pan fry your fresh Chanterelle mushrooms with olive oil and garlic, (season to taste).  Set aside and keep warm
  4.  
  5. In separate pan, sear some decanted artichokes, add pancetta and cook till lightly crisp
  6.  
  7. Mix in the fried chanterelles with Artichokes and pancetta. sprinkle with fresh chopped parsley.
  8.  
  9. Serve with warmed Ciabatta and Olive Oil.
  11. Creamy Porcini Sauce
     
    PREP TIME: 5 minutes

    COOK TIME: 10 minutes

    TOTAL TIME: 20 minutes

    Category: A, Side, Dinner,

    Cuisine: Gluten-Free, Healthy,
    Serves: 6
     
     
    Ingredients
  12. 75g unsalted Butter
  13. 3 crushed cloves of Garlic
  14. 1 Shallot chopped finely
  15. 1 cup of white Wine
  16. 200g fresh chopped Porcini
  17. 150ml Crème fraiche
  18. Salt and Pepper to taste
  19.  
     
    Method
  20. Add the olive oil, porcini, garlic and shallots to a hot pan and cook over a medium heat until porcini are soft and slightly browned.
  21.  
  22. Add the wine and cook until it has almost completely evaporated and then add the crème fraiche
  23.  
  24. Season with salt and pepper.
  25.  
  26. Serve with fresh pasta or as a sauce on the side with seared fillet of beef and a rocket salad drizzled with Truffle Oil.