14th Mar 2012 - 10:33
Ingredients
150g fresh flat field mushrooms 100g porcini ¼ pint warmed milk 5og chopped flat leaf parsley
Preparation method
In a bowl, soak the porcini in the warmed milk for at least 20 minutes. Fry the coarsely chopped fresh mushrooms in a pan with a tablespoon of olive oil and 25g of butter. Squeeze the porcini with your hand and pat dry on a clean tea towel then add to the frying pan. (For a wonderfully creamy finish, keep the porcini liquor and add it to the risotto before the cheese). Add the parsley just before serving. 2. The recipes may be reproduced free of charge provided full credit for The White Swann Inn and Head Chef, Darren Clemmit is provided. Recipe created by the White Swan Inn, North Yorkshire
Recipe courtesy of