| 11.2°C Dublin

'Shroom to improve Kevin's Kitchen: Wild mushroom tagliatelle and blue cheese bruschetta

Close


Anyone fancy some fungi? This week my recipes are inspired by the wonderful wild mushrooms that are in abundance at this time of the year.

The fun is really picking these yourself, however it's really important that you know what you are doing - otherwise a trip to the supermarket or your local mushroom farm (we are lucky to have fancyfungi.ie right at our doorsteps in Wexford) to get your hands on some ceps, girolles, oyster, trumpets or chanterelles and the humble field mushrooms is the best way forward.

If you can't get the mushrooms fresh, and sometimes it can be difficult, dried ceps (also known as porcini) can be used as they have a wonderful taste that really stands up to the drying process. When you want to use them just soak in a little water and pat dry before adding to the sauce or pan.

This really is a lovely vegetarian dish, and it's all about the flavour of the mushrooms, however if you want to add some bacon or chicken to this, it becomes a very versatile base dish that can be adapted to suit all ages and members of the family!

For a quick and easy snack or supper, you've got to try this chanterelle & blue cheese bruschetta. Thick slices of sourdough smothered with some tangy blue cheese and topped with some chanterelle mushrooms that have been cooked in some flavoured butter.

All popped under the grill until the cheese is lovely and melted, then served with a spoonful of apple jelly - these really are autumn flavours at their best.

Use ciabatta or even toasted slices of baguette sliced on the diagonal if you can't get your hands on some sourdough, but no matter what bread you use, it's important to rub the surface of the bread with some garlic before adding the toppings to get an amazing flavour combination as you eat.

Go on and give it a try!

Happy cooking!

Wild Mushroom Tagliatelle

Close

Wild Mushroom Tagliatelle

Wild Mushroom Tagliatelle

Wild Mushroom Tagliatelle

Serves 4

Ingredients:

  • 1 tsp sunflower oil
  • 25g butter
  • 1 onion, chopped
  • 2 cloves garlic, crushed
  • 200g forest mushrooms (cep, or a selection)
  • 1 leek, chopped
  • 100ml white wine
  • 100g mascarpone
  • 150ml cream
  • 500g fresh egg tagliatelle
  • 50g Parmesan shavings
  • Salt and pepper

Method

  1. Drizzle the sunflower oil in a large saucepan and then add in the butter.
  2. Add in the onion, garlic and mushrooms, season with some salt and pepper.
  3. Cook for 4-5 minutes then add the chopped leek and cook for a further 1 minute. Stirring, pour in the white wine, then add the mascarpone and cream.
  4. Allow the mixture to come to a gentle simmer for 2 minutes, giving an occasional stir.
  5. Meanwhile add the pasta to a large saucepan of salted boiling water and cook for 2-3 minutes or as per pack instructions.
  6. Remove from the heat and toss the tagliatelle in the mushroom mixture. Season as required.
  7. Garnish with some Parmesan shavings.

Dunlop's top tip

⬤ One of my best top tip when cooking pasta is to retain some cooking liquid when draining the pasta.

⬤ The salty, starchy water makes a great thickener for sauces and helps to create a feel of a creamier sauce.

⬤ For more tips and chats, you can join my Instagram daily video every day at 2pm on instagram.com/kevindundon.

Chanterelle & Blue Cheese Bruschetta

Close

Chanterelle & Blue Cheese Bruschetta

Chanterelle & Blue Cheese Bruschetta

Chanterelle & Blue Cheese Bruschetta

Serves 4

Ingredients:

  • 200g chanterelles
  • 4 slices of sourdough bread
  • 3 tbsp olive oil
  • 4 tbsp butter, melted
  • 1 garlic clove, chopped
  • 4 tbsp fresh thyme, chopped
  • 1 bunch scallions, chopped
  • 150g cream cheese
  • 100g blue cheese
  • Sea salt and pepper
  • 4 tbsp apple jelly, to serve (optional)

Method

  1. Preheat the grill and then gently clean the chanterelles using a pastry brush or wet paper towel.
  2. Brush the sourdough slices with 2 tbsp of the olive oil.
  3. Heat a large non-stick sauté pan over high heat with the remaining olive oil and the butter. Add the chanterelles and cook for 2-3 minutes until coloured then add the garlic, thyme and scallions. Cook for a further 2 minutes, tossing the chanterelles to coat them in the butter. Season with salt and pepper.
  4. Toast the four slices of sourdough under the grill in the oven until just coloured on both sides.
  5. At last, remove the bread from the oven. Spread some cream cheese and blue cheese on the four slices of bread. Top with the warm chanterelle mixture and an extra sprinkling of blue cheese; add a spoonful of apple jelly to each slice, if desired.