Monday, 22 November 2010

Wild Mushrooms with Beer and Mustard Sauce

500 g mixed wild mushrooms (e. g. chanterelle, pied de mouton (hedgehog fungus), pied bleu, etc.), cleaned and cut into chunks
2 portabello mushrooms, cleaned and cut into chunks
100 g fresh baby spinach, washed and coarsely chopped
150 ml lager
1 tbsp whole grain mustard
200-250 ml soured cream
2 garlic cloves, finely chopped
1 tsp wholemeal flour, dissolved in a little cold water
freshly ground black pepper
sea salt
freshly ground nutmeg

1. Heat the oil in a saucepan and fry the mushrooms making sure they're all well done - some mushrooms must not be eaten raw or undercooked, for example pied bleu. Season with pepper and salt. When done, remove into a warmed plate and set aside.

2. Add the lager and flour to the pan and bring to the boil. Stir in the soured cream, mustard and add the garlic. Season with pepper and a little nutmeg. Simmer at a very low heat for a couple of minutes to soften the garlic.

3. Return the mushrooms to the pan and add the spinach. When the spinach has wilted, check the seasoning and serve immediately on a bed of rice.

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