Chanterelles and parsnips – who knew?

Sent in by Susan, the Main Grower at 5Acre Farm.

Parsnip and chanterelle stew

Bye Bye Winter Stew

Bye Bye Winter Stew

“Just stumbled upon a marvellous flavour combination; parsnips and chanterelle mushrooms.  The parsnip and chanterelle combo is just devine (I might be biased as they are two of my favourite things) – I’ve not found many mushrooms locally but I am sure they are out there – mine were Scottish!

How:

5acre onions chopped and fried, add diced organic beef, as they brown add a good slug of home brew.

Roughly chop 5acre parsnips and pop in a pan with a pint of veg stock.

Add beef and onions, season to taste.

Add a good handful of dried chanterelle mushrooms. Slow simmer for at least  3/4 hr (might work well in the oven or in a slow cooker).

Cook rice, and just before it’s cooked, throw in a big handful of 5acre kale to steam.

Serve with the rest of the home brew!!

Cheers,

Susan”

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One thought on “Chanterelles and parsnips – who knew?

  1. Thanks for the cooking suggestion, Susan!
    I am very lucky since I have not needed to go as far as Scotland to pick chanterelles. They grow well on chalky and green sandstone around the weald (Kent and Sussex) anywhere there is established beech woodland. The Chilterns has places where chanterelles grow, so there could be likely spots in the Cotswolds, too.
    There is also a false chanterelle, which is likes conifers: it is edible for most people but emetic for some, so best avoided unless you have already eaten them (they lack the firmness of a real chanterelle). The false one has gills instead of ribs and a regularly-shaped rim. The gills are decurrent, meaning they run down the stem.

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