In last month’s journal, we shared with our readers on how mushroom could be a key ingredient in making delicious and satisfying comfort food during the winter season. We would like to share a few more dishes before the wild mushroom season goes away.
Mushroom and rice is like mac and cheese. I like the combination because with mushrooms, there is really no need for vegetable broth when preparing the risotto. Sauteed mushrooms with a blend of butter and olive oil will give the dish a very decisive and delicious taste. Adding water to cook the risotto is just as good as using broth!
A quick stir fry of a variety of wild mushrooms and broccoli is also a perfect one dish meal for those who wants a light dinner. I like mine with a dash of sesame oil and oyster sauce, but olive oil and Maldon salt flakes will also make the dish just as appetizing.
The third dish is a new dish we have tried whilst we were at Florence during the Pitti Uomo show. Testaroli is a pancake-like staple which has to be parboiled and added to a savoury sauce. These crepe-like ingredient goes well with a mushroom and leek sauce.As these pancake squares are rather firm and spongey, they absorb the flavourful sauce rather well.