Nottingham Blewits RecipeOrigin: Britain Period: Traditional |
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This is a very traditional Midlands/North of England way to cook that quintessentially autumnal mushroom, the blewit. Ingredients:
500g wild field blewit or wood blewit mushrooms, de-stemmed and chopped (slice the stems into bite-sized pieces) Nottingham Blewits Preparation:Method:Chop the mushroom caps very finely and mix with the onion. Melt the butter in a pan and use to fry the onion and mushroom mix until soft (about 6 minutes). Now add the blewit stems and cover the contents of the pan with milk. Bring to a simmer and cook over low heat for about 40 minutes (add more milk as needed). Strain the mushrooms at this point and retain the liquid. Melt the 3 tbsp butter in the pan and scatter the butter over the top. Mix well to form a roux then add the reserved milk and cook until it forms a thick white sauce. Add the mushrooms back to the sauce and heat through then serve accompanied with mashed potatoes. |
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