Field Mushrooms in Buttermilk RecipeOrigin: Britain Period: Traditional |
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Growing up on a farm we used to gather bucketfuls of field and horse mushrooms in August. This is my grandmother's traditional recipe for cooking them and come late August I still crave mushrooms prepared this way. Like many traditional folk she used to peel the mushrooms, but if they are young and maggot free then all you need to do is to wipe them with a dampened cloth and trim off the base of the stalks. Ingredients:
1kg whole field mushrooms, wiped clean 
Field Mushrooms in Buttermilk Preparation:Method:Add a knob of butter to a large pan and when foaming use to fry the onion, leek and mushrooms for about 3 minutes (turn half way through). Now pour in the milk and buttermilk and bring the mixture gently to a boil (be careful so the milk does not boil over). Season with salt and black pepper then add the thyme and sage. Reduce to a simmer and cook gently for about 70 minutes. Whisk the cornflour with 2 tbsp water to a smooth slurry then stir into the milk mixture. Continue cooking until the sauce thickens. Adjust the seasonings to taste then remove the thyme and sage. Serve with hot mashed potatoes made with buttermilk. |
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