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Mushrooms three ways #mushroom #mushroomrecipe #chef
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Mushrooms three ways #mushroom #mushroomrecipe #chef



Mastering Mushrooms: Easy, Elevated Home Cooking

This video explores how simple culinary techniques can elevate mushrooms into some of my favourite dishes:

Carpaccio of Cep (Porcini) ,
Ceps on toast,
Cèpes à la Crème.

Foraged by yours truly, I cook three of my favourite mushroom dishes. Celebrating one of my favourite ingredients ever.

Here’s three of my favorite ways of cooking these absolute magnificent things. Porchini mushrooms. First recipe we’re going to do is a carpacio of seps. So raw seps. Not quite, but nearly raw. So we’re just going to line them up. This dish I’ve served at Trinity over the years lots. And I really like it. A little salt on there. Like so. A good lashing of olive oil. So I’m just going to put some parmesan on there. This is really the best parmesan I’ve got. And the whole thing is going in the oven for exactly 3 minutes. The second recipe. So into our pan here, nice big flat pan. We need some nice olive oil. Score them with a knife. And that’s going to allow the olive oil to go in and make them nice and shiny. Just looking for that really deep dark color. So in goes the butter. We’ve got some nice garlic to go in there. We’ve got some fresh thyme. I’m going to lift them up onto my toast to make myself some space. Then what’s going to go in there is one fried egg. Nice chopped parsley in there. I think that’s the best way to eat lovely fresh seps when you pick them. Right on to recipe number three. We’re going to take all the rest of se we’ve got left over here. Garlic puree going in there now. In goes the lovely chop shelots. Little bit of madiraa. Then we’re going to go in with a little bit of double cream. Ah, this dish makes me giddy with excitement. Bit of churville, bit of tagan. So, how to go foraging for mushrooms with my son and then come back and make three of the most delicious dishes ever is a real real luxury in life.

28 Comments

  2. @karohemd2426

    My parents' house in Northern Bavaria, Germany is on the edge of some rather extensive woods in walking distance of the Czech border and my dad knows a few good foraging spots for ceps.
    My favourite recipe my mum makes is beef roulades stuffed with ceps instead of the traditional bacon/gherkin/mustard. Due to the long braising process, the meat takes on the cep flavour very well. More ceps go into the sauce made from the reduced braising liquid with added cream. Outstanding.

  5. @geoff6203

    After watching this, I spent 2 hours with the dog going around the woods looking for Porchinis,

    I didnt find any 😢

  6. @michaelshea4834

    It sucks to live in the US. Porcini's are great, but the quality that you can get here is almost as bad as our healthcare system. Almost.

  7. @TC-xh5wp

    Chervil? Chef, I just only graduated to tarragon man! Looked it up, chervil grows NOT HERE.. but I'm on a mission. I'm headed to Chicago in a few weeks. There will be some there, no doubt about it. Excellent content as usual. Thank you.

  9. @robertotrotta9073

    Those ceps are a real beauty, I do hope that they taste as good as they look.❤
    I love them in a risotto, or deep fried too, or as a white pizza topping, sublime 🍄‍🟫🍕

  13. @heyhowyoudoin

    #3 looks stunning and yet it is so simple! #2 a little bit too much butter for my taste, but also really lovely

  20. @BenyamineSwain

    Looks amazing. May be a stupid question – is a cep a type of mushroom, or just another name for a mushroom (as in the equivalent of calling potatoes spuds I guess). Cheers!