Search Results for: "mushroom"

Complete Mushroom Cookbook

We are at the height of the mushroom season – just head off to your nearest Carluccio’s to see the autumnal wonders in all their glory!

But if you don’t know your Enoki from your Cep a wonderfully illustrated guide and cookbook may be in order. Carluccio’s Complete Mushroom Book includes a field guide to edible mushrooms and those to avoid in addition to a range of superb recipes.

“Carluccio’s expertise is unrivalled and this book, with over 100 recipes that make the most of readily available mushrooms in dishes ranging from classic to contemporary via oriental and Eastern European, will not disappoint. In addition, for those who want to join in the thrill of hunting for their own mushrooms – the quiet hunt – The Complete Mushroom Book offers a detailed and authoritative well-illustrated field guide that helps distinguish between edible wild mushrooms and their poisonous look alikes. This unique book, with specially commissioned photography by Alastair Hendy, will inspire and inform and bring the pleasure of mushrooms available to a wider audience.”

Antonio Carluccio’s Complete Mushroom Book: The Quiet Hunt is available from for £9.29.

Mushroom Season at Carluccio’s

September signals the start of the mushroom season and visitors to selected Carluccio’s caffès will be able to browse a huge selection of fresh and dried, wild and cultivated mushrooms in the bustling open air market outside the following caffès* from 11am – 5.30pm:

* Stratford – 25th and 26th September 2010 – 13 Waterside, Stratford Upon Avon, CV37 6BA
* Windsor – 2nd and 3rd October 2010 – 28 Windsor Royal Station, Windsor, SL4 1PJ

Whilst shopping, why not tie in your visit with a delicious lunch at Carluccio’s and look out for the delicious weekly changing seasonal mushroom dishes. In addition, for fresh funghi on the go, choose from deli specials including caponata di funghi (spicy, sweet and sour aubergine and mushroom salad), delicious zuppa di funghi con pancetta (mushroom soup with pancetta) and arancini di riso ai funghi (deep fried rice balls with mixed mushroom).

For food lovers wanting to create an authentic Italian feast at home or looking for gifts for friends, Carluccio’s foodshop will be filled with a selection of delicious, seasonal mushroom and truffle grocery products throughout autumn. All products will also be available to buy online at

* Risotto Con Tartufi e Porcini, 300g, £5.95 – NEW
Risotto with truffle and porcini mushrooms is a classic Italian dish. This new risotto mix is perfect for autumn. To create this delicious dish at home, heat five tablespoons of oil in a large saucepan, empty the contents of the bag into the pan and coat the rice in the oil for a couple of minutes. Cover the rice with approx one litre of hot water and cook on a low heat for 20 minutes, stirring occasionally and adding more water if needed. When the rice is cooked, stir in a generous knob of butter and sprinkle grated Parmesan to serve.
* Bricioloni Di Porcini, £6.95
Dried porcini are an indispensable item for any store cupboard. They can be used with fresh mushrooms to give an intense flavour and texture to risottos, sauces or stews. To use, soak in warm water for 20 minutes and then drain the mushrooms. Keep the water as it is full of flavour, but make sure you strain it to remove any impurities before using it in stocks and sauces
* Bavette ai Funghi Porcini, 500g, £3.95
This delicious durum wheat pasta from Puglia is made with porcini mushrooms. It is best served with a tomato or porcini sauce, or on its own with butter.
* Mushroom Knife, £17.75
The essential item for any mushroom hunter. The stainless steel blade allows you to cut the mushroom at the base of the stem, so as not to disturb the roots. The back of the blade is designed so it can be used to clean the stem of the mushroom. The brush is made from real bristle which is perfect for cleaning the mushroom.
* Fontanafredda Pradalupo, 50cl, £9.95
From a prime wine producing area in the heart of the Langhe region, Fontanafredda Pradalupo is a white wine with an intense straw like colour and a bouquet reminiscent of exotic fruits and honey. Great with food but also excellent as an aperitif, this wine has a sweet velvety texture with a long aftertaste. Plus, the bottle is made from 85% recycled glass.

For even more information on cooking and choosing mushrooms, buy Antonio Carluccio’s ‘Complete Mushroom Book
– The Quiet Hunt’, on sale at Carluccio’s for £14.99.

What Food What Wine

what food what wine Take the guesswork out of serving the perfect romantic meal this year by following the choices of the UK’s leading wine experts.

Finding the perfect wine match this Valentine’s Day has never been easier thanks to What Food What Wine? the UK’s first wine and food pairing competition.

A panel of judges, including married Masters of Wine Susie Barrie and Peter Richards from BBC1’s Saturday Kitchen, tasted wines from around the world to find the best matches for the UK’s favourite meals, including the ultimate Valentine’s Day dinner.

They discovered a £4.50 Sauvignon Blanc from supermarket Asda, that was a wow with smoked salmon; a Waitrose Shiraz dubbed ‘fantastic’ with steak and chips; as well as a popular budget Mosato called ‘heavenly’ with strawberries and cream.

A Chilean Sauvignon Blanc (Luis Felipe Edward Reserva, 2011, £4.50, Asda) beat competition from around the world to be crowned the ‘best match with smoked salmon’.
Judges praised the wine’s: “Fresh zippy flavour, with a tang of citrus, that dances with the rich oiliness of the salmon. The sweetness of the fish highlights deeper flavours in the wine, creating the perfect mouthful.”

When it came to the main meal of rump steak and fries a robust Australian Shiraz from Waitrose (Reserve Shiraz St Hallett, 2010, £9.99) came out on top.

Judge Ewan Lacey, from Channel 4’s Cookery School, said: “The black pepper and sweet black fruit, with a decent pull of alcohol, stood up to the steak. Huge flavours vied for attention with bursts of vanilla and sweet meat. This is a fantastic steak wine at a good price.”

And an American Moscato, from the popular vineyard Barefoot, scooped the crown as the ultimate match with strawberries and cream. Judges called the Barefoot Moscato NV, £4.99: “Heavenly! A really fruity, creamy match, the sweetness is delicate and enriching without cloying.”

The competition, launched last year, aims to find the best wine matches for the UK’s favourite dishes including fish and chips, chicken tikka masala, roast lamb, lasagne, mushroom risotto and apple crumble and custard.

Judges include the Guardian’s wine writer Fiona Beckett and BBC Good Food’s Sarah Jane Evans, MW, as well as delicious wine critic Susy Atkins.

The competition boasts a true ‘blind’ tasting, with judges only knowing if the wine costs more or less than £10. For the full results visit

Sud De France: The Food and Cooking of the Languedoc

Sud De France: The Food and Cooking of the LanguedocIn Sud de France, Caroline Conran explores the food and cookery of the Languedoc, that province bounded by the Rhone, the Massif Central, the Pyrenees and the Garonne. The food is as rich and variegated as the history, the architecture, the landscape and the climate.

“There are warm, sustaining dishes to fuel a strenuous day in the winter’s cold, the dishes that reflect the influence of the Arabs, the Catalans, the French and later the Italian immigrants to the ports of Sete or Agde, the dishes that are as Mediterranean as can be or which look over the mountains north and south to other countries and other cultures”.

A book packed with recipes and background details. Few illustrations, no glossy full coloured food-porn here, but easy to follow, relativly simple recipes each accompanied by a little anecdote or two. Poulet aux Pyrenees (Chicken with Almonds and Pine Nuts) is a simple dish, cooked in one pot that returns a tasty, winter-warming dish expecially when accompanied with Pommes paillasson a l’ail (Doormat Potatoes with Garlic). Follow this perhaps with a Tarte au Chocolate, rich, lightly baked chocolate on a puff pastry base… delicious.

Next up to try from Sud De France: The Food and Cooking of the Languedoc is Magrets de Canard Aux Pommes (Duck Breasts with Fried Apples) and a Tarte aux Chataignes (Chestnut Tart) for a true taste of autumnal France.

“This is not polite France, this is ‘in your face’ France; it’s history buried amidst the Crusades and Cathars, its towns and cities – Nimes, Toulouse, Carcassonne, Narbonne, Perpignan, Montpellier, Beziers – making up a fiecely independent region. Its people are passionate about rugby, about hunting and foraging, with a cuisine of their own, more Southern, simpler, more earthy, and less influence by the Michelin style of cooking than the rest of France. There will be information on the particular specialities such as chestnuts, sweet onions, Bouzigues mussels and oysters, salt cod, poufres (baby octopus), charcuterie, salades sauvages (salads of wild plants), the rose-coloured garlic of Lautrec, wild asparagus and local mushrooms. There are descriptions of places where oysters, truffles chestnuts or calcots – a giant spring onion, eaten roasted on a fire of vine-prunings – are the obsession of everyone in the community.”

Sud De France: The Food and Cooking of the Languedoc is currently available from Amazon for £19.

The Cloudy Bay Forager Weekend

The Cloudy Bay Forager WeekendCloudy Bay wine is delighted to announce the launch of the Cloudy Bay Forage weekend – a luxury escape to Cornwall incorporating foraging, fishing and fine dining.

Experience Cornwall fishing at its best, learning about the variety of local fish and the different techniques to reel them in. Then forage for local ingredients including wild mushrooms, berries, nettles, sea beet, sorrell and marsh samphire before enjoying a cooking Masterclass with a Michelin star chef.

Partnering with the stunning boutique Driftwood Hotel in Portscatho, the adventurous weekend package is only available for four weekends across August and September.

The Cloudy Bay forager weekend includes a morning of foraging with a local expert where guests can expect to find wild ingredients, followed by a woodland picnic of Cloudy Bay and a selection of food from the Driftwood Hotel menu, guests then take a trip out to sea with local fishermen to net the catch of the day. Guests will then be taken back to the Driftwood Hotel to enjoy a cooking Masterclass experience with the hotel’s Michelin starred chef Chris Eden, who will use guests’ foraged ingredients to create a natural and delicious meal that can be enjoyed with Cloudy Bay wine. The day of adventure ends with a four-course dinner in the Driftwood Restaurant, where each dish is paired with a different wine from the Cloudy Bay portfolio to ensure guests experience the full variety of the wines and their famed foodpairing abilities.

This unique luxury experience is designed to introduce wine lovers and beginners alike to the concept of foraging, food and wine pairings, and exploration. The rugged beauty of Cornwall is the perfect backdrop for this adventure filled experience. Cornwall’s abundance of locally sourced produce is a perfect match for Cloudy Bay’s tradition of foraging for edible ingredients the local environment, which was begun at the New Zealand Maison and continues each year in new and fascinating areas.

Guests are able to book this weekend package through Driftwood hotel, contact details are 01872 580644.

The Cloudy Bay Forager Weekend is £870 if booking as a couple and £700 if booking individually:

2 nights at Driftwood
Breakfast both days
Transfers from station to hotel and back
3 course Friday dinner with wine
Saturday picnic with wine
3 course Saturday dinner with wine
Foraging (half day)
Fishing (half day)
Masterclass with Michelin starred chef