Mushroom relish

    I originally made this with some late season chanterelles that I'd foraged. Out of season most good shops now sell mushrooms other than the standard white ones, but even they can be used.


    Wiltshire, England, UK
    1 person made this

    Serves: 2 

    • 100g coarsely chopped mushrooms
    • 25g butter
    • 75ml balsamic vinegar
    • 2 tablespoons mirin wine
    • 150ml double cream
    • 1 tablespoon fish sauce
    • salt and pepper to taste

    Prep:10min  ›  Cook:10min  ›  Ready in:20min 

    1. Carefully wash the mushrooms, especially if freshly foraged.
    2. In a heavy saucepan melt the butter until it starts to bubble. Add the mushrooms and fry gently for about 3 minutes and then add the balsamic and mirin. Simmer until only half the liquid remains.
    3. Add the double cream and the fish sauce and keep stirring until it thickens again.
    4. Taste and add salt and pepper to taste. If it is still bitter from the vinegar then add a teaspoon of brown sugar.
    5. Serve hot or cold as an accompaniment to most dishes. I find it especially good with fish.

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