Tag: chantarel

Horn of Plenty with Sole and a Lemon Sauce

13 November 2025

In 1989 Antonio Carluccio published A Passion for Mushrooms. The book describes various mushrooms, discusses their habitat and edibility and of course offers a range of mushroom recipes. A Passion for Mushrooms includes some wonderful recipes and combinations we didn’t expect, for instance Truite aux Pied Blues and Ragout de Crevettes Rose et de Morilles. The book also includes a chapter on conservation techniques.
Earlier we prepared two dishes from the book, Sandwiched Parasol Mushrooms and Halibut with Saffron Milk Cap.
A Passion for Mushrooms is a must have for mushroom-lovers. The book is available via the usual channels and perhaps at your local second-hand bookstore. Prices will vary.

Trompette de la Mort

Horn of Plenty is a black chanterelle, also known as Trompette de la Mort, Black Trumpet, or Trumpet of the Dead. A very tasty mushroom, with just one downside: removing all the sand, small leaves and unappetizing bits is a lot of work.
Carluccio poaches sole fillets and combines these with a combination of mushrooms, butter and lemon. Inspired by his recipe we prepared Horn of Plenty with Sole and a Lemon Sauce. 

Wine Pairing

We enjoyed a glass of white Rioja with our Trompette de la Mort. The wine is made by Vivanco with three Spanish grapes: Viura, Tempranillo Blanco (a grape discovered in 1988) and Maturana Blanca (a grape that goes back to 1622). The result is a bright, intense white wine with aromas of citrus fruit and green apples. Fresh, tasty and a great match with the flavours of the mushrooms, the sole and the acidity of the sauce.
In general, we suggest a non-oaked, fresh, dry white wine, with clear acidity. 

What You Need
  • For the Poached Sole
    • 4 fillets of Small Sole
    • 5 cm of Carrot
    • 5 cm of Celery Stalk
    • 1 Bay Leave
    • Crushed black pepper
  • For the Mushrooms
    • 100 grams horn of plenty
    • ¼ Red Bell Pepper
    • Olive Oil
    • Black Pepper
  • For the Sauce
    • 1 Egg Yolk
    • 20 ml Lemon Juice
    • 10 ml Water
    • 1 Teaspoon of Mirin
    • White Pepper
What You Do
  1. Clean the mushrooms
  2. Finely cube the red bell pepper
  3. Warm a pan of water until just simmering. It’s crucial not to overheat the water. The internal temperature of fish should be between 70 °C and 75 °C (or 160 °F and 165 °F).
  4. Add sliced carrot, sliced celery, bay leave and crushed black pepper
  5. Leave on this temperature for 10 minutes or so
  6. Heat a heavy iron skillet and add some olive oil
  7. Reduce heat and add cubed bell pepper
  8. Role up the fillet: skin side on the outside and start with the smaller part of the fillet
  9. Use a simple wooden cocktail stick to fix the role
  10. Poach the sole until done, depending on the size, 4 minutes
  11. Keep the sole warm in an oven at 65 °C or 150 °F
  12. Add the mushrooms to the pan with the bell pepper
  13. Fry gently
  14. Add some black pepper to taste
  15. Keep an eye on the mushrooms
  16. Combine egg yolk, lemon juice and mirin
  17. Make the sauce au bain marie or in the microwave
  18. Add some white pepper to the sauce
  19. Serve the sole on top of the mushrooms
  20. Add the lemon sauce
  21. Serve immediately on a warm plate
PS
  • The sauce is based on Japanese Kimizu. In this recipe we explain how to use a microwave.
  • You could also use grilled and peeled red bell pepper. That will give some smokiness to the dish, which is nice, but not necessary.
Trompette de la Mort with Sole and a Lemon Sauce, based on a recipe by Antonio Carluccio. The Sauce is basically a Kimizu with lemon juice. The sole is poached. The mushrooms fried with red bell pepper
Horn of Plenty ©cadwu

Easy Mushroom Pie

4 September 2025

Hurray! The mushroom season has started! Last Friday we bought beautiful golden chanterelles (girolles) and white beech mushrooms (shimeji). It’s the time of year to enjoy wonderful dishes such as Cèpes à la Bordelaise or Salad with Mushrooms and Smoked Duck. Will there be bay boletes this year? Or the intriguing Japanese Matsutake? It’s been some time since we last saw these on the market, and we would really love to make Matsutake with Spinach and Ginger again.
We decided to celebrate the start of the season by making an easy Mushroom Pie, packed with rich flavours, nuttiness and a touch of autumn.

Wine Pairing

We treated ourselves to a bottle of Pinot Noir from the Elzas region, made by Sophie Schaal. She produces wine in France and South Africa. The grapes are handpicked and then naturally fermented before ageing in French oak barrels for 10 months. The result is a wine with a deep ruby colour. The aromas suggest black fruit and a touch of vanilla. The taste is well balanced with soft tannins and length.
In general, you’re looking for a wine with red fruit and refined tannins. Some earthiness will match very well with the mushrooms and the taleggio.

What You Need
  • For the Pastry
    • 100 grams of Flour
    • 50 grams of Water
    • 10 grams of Olive Oil
    • 1 gram of Salt
  • For the Filling
    • 250 grams of firm Mushrooms (shiitake, golden chanterelles, beech mushrooms, button mushrooms)
    • 1 Organic Egg
    • 50 grams of Taleggio
    • 50 ml Double Cream
    • Thyme
    • 1 small Garlic Clove
    • Black Pepper
    • Olive Oil
    • 2 slices of Bacon (optional)
What You Do
  1. Combine flour, salt, water and olive oil
  2. Kneed for a minute and store in the refrigerator for at least 30 minutes.
  3. Clean the mushrooms and slice if necessary
  4. (Optional) Fry the bacon, let dry on kitchen paper and crumble. Add to the egg mixture (step 11)
  5. Lightly fry the mushrooms in a heavy iron skillet
  6. Transfer the mushrooms to a plate and let cool
  7. After 30 minutes: preheat the oven to 180 ˚ C or 355 ˚ F
  8. Combine the egg with the cream
  9. Add lots of thyme and black pepper
  10. Add grated garlic
  11. Add the mushrooms
  12. Slice small cubes of taleggio
  13. Add the cheese to the mixture
  14. Roll out the dough with a rolling pin on a lightly floured surface.
  15. Coat a 22 cm or 9-inch round baking tin with oil or butter
  16. Place the dough in the baking tin
  17. Add the mixture and distribute evenly
  18. Transfer to the oven for 35-40 minutes or until nice and golden
  19. Allow to cool for a few minutes
  20. Remove from the tin and let cool on a wire rack
  21. Serve lukewarm
PS

It tastes even better the next day!

An easy to make mushroom pie with rich flavours
Mushroom Pie ©cadwu

Girolle and Guineafowl

10 October 2024

The Girolle (or Chanterelle) season in Europe runs from late summer until late autumn. It’s a much-loved mushroom, especially the golden (common) girolle, but let’s not forget the chanterelle jaune, the chanterelle grise and the trompette de la mort. The common girolle remains tender and somewhat meaty when cooked, which makes it ideal when thinking of a rich sauce. You will taste delicate nutty, buttery and earthy flavours. Delicious when combined with the gentle flavours of guineafowl. The sauce we made is fairly simple: it’s all about enhancing the texture and the flavours of the mushroom. The parsley will bring a freshness and bitterness to the sauce.

Guineafowl meat is leaner, somewhat darker and more flavourful compared to chicken. It is not difficult to prepare, but due to the low-fat content you must be careful not to overcook. In this recipe we use guineafowl supreme (the breast fillet with the skin on plus the wing bone) which is perhaps the tastiest part of the guineafowl. 

Wine Pairing

We enjoyed a glass of Le Jardin de Fleur La Mothe made by Château Fleur la Mothe with merlot and cabernet sauvignon grapes. An affordable wine from the French Médoc region. The wine has a beautiful deep red colour, the tannins are balanced and the fruit nicely present, both in the aroma and the flavour. In general, we suggest a smooth, medium bodied red wine with fruity aromas. 

What You Need
  • For the Guineafowl
    • 2 Guineafowl Supremes
    • Pancetta
    • Olive Oil
  • For the Sauce
    • 150 grams of Golden Girolle
    • One small Shallot
    • One small Garlic Clove
    • Double Cream
    • Crème Fraîche
    • Dijon Mustard
    • Vegetable Stock
    • Parsley
    • Butter
    • Black Pepper
What You Do
  1. Pre-heat your oven to 180 °C or 355 °F
  2. Thinly slice the pancetta
  3. Open the supreme, add pancetta and then close the supreme, using kitchen twine
  4. Fry the supreme in olive oil in a heavy iron skillet until golden
  5. Transfer the skillet to the oven. The internal temperature of the meat should be minimum 70°C or 160°F.
  6. Clean the mushrooms with kitchen paper.
  7. Halve or quarter the mushrooms, depending on the size
  8. Finely chop the shallot and the garlic.
  9. When the guineafowl is ready, transfer the pan to your kitchen top, cover the meat with aluminium foil and allow to rest. This way the meat will be moist and not over-cooked.
  10. Now it’s time to prepare the sauce. Add butter to a warm pan, add the shallot, gently fry for a few minutes, add the girolles, fry, reduce heat, add the garlic.
  11. After a few minutes add the vegetable stock. Stir.
  12. After a few minutes add double cream, crème fraîche and some Dijon mustard.
  13. Stir well and create a thick creamy sauce. Taste and add some black pepper.
  14. wo minutes before serving add the parsley.
  15. Slice the guineafowl and serve 3 or 4 slices on top of the sauce.
Girolle and Guineafowl ©cadwu
Girolle and Guineafowl ©cadwu
PS

More mushroom recipes on our mushroom page.