Mushroom is one of the first books by Johnny Acton, Nick Sadler and Jonathan Lovekin (photographs), published in 2001. The book offers some 70 recipes plus very interesting background information on the history of mushrooms and their hallucinating, psychedelic and culinary aspects. The book comes with many beautiful drawings and photographs. It has specific sections on cèpes, morels, chanterelles and truffles. It is very well written, fun to read and the recipes are accurate.
They have also written books on Soup, Preserves and one called The Complete Guide to Making, Cooking & Eating Sausages.
One of the benefits of the book is that the recipes range from relatively easy to make (pasta with cèpes or clear soup with enoki for instance) to exotic and mouth-watering dishes (lobster and cauliflower fungus ravioli with saffron butter). The book is a great addition to more classic books on mushrooms such as The Mushroom Book by Michael McLaughlin, The Mushroom Feast by Jane Grigson or Antonio Carluccio’s Complete Mushroom Book.
In most cases it’s not too difficult to buy the required mushroom. Shopping at your local Asian toko will also help, for instance if you need shiitake, enoki or wood ear (they offer a recipe for a very nice Chinese chicken soup with ginger, pak choi and dried wood ear).
Our favourite? Perhaps their salad with shiitake, watercress and tofu. A modern, light dish with lots of flavours (cilantro, ginger, sesame oil, lemon).
Mushroom is available (in most cases second hand) via channels such as Amazon and e-Bay for between 10 and 25 euro.
The name Horn of Plenty refers to the shape (very much like a funnel without a stem) of the mushroom and to the mythical goat Amaltheia, whose horn would be filled with everything you whished for. It’s also called Black Chantarelle, which is very appropriate because it’s a chantarelle and truly black when cooked. The more morbid name is Trompette de la Mort, as if the buried use the mushrooms to play the Marche Funèbre.
More importantly to us: they are very edible with a pleasant fibrous and chewy texture. The only downside is that they quickly become soggy and smelly, so make sure you buy (or harvest) dry ones and use them the same day or the next.
For some reason Horn of Plenty simply loves cumin. We also added coriander and fennel seed to give some additional lightness and freshness to the combination. And as always, only use the very best organic pork.
A medium bodied, not too complex, red wine will be perfect. Think Merlot, Tempranillo, Grenache, Cabernet Franc, Carménère.
What You Need
150 grams Horn of Plenty
One Red Onion
Cumin, Coriander and Fennel (seeds)
What You Do
Clean the mushrooms thoroughly. This can be time consuming. Slice the pork fillet to create 6 medallions. Heat a heavy iron skillet and fry the medallions in olive oil until just underdone. Wrap in aluminium foil and leave to rest. Slice the red onion, add some olive oil to the pan and fry the onion. Grind cumin, coriander and fennel seeds and fry the spices. Lower the heat, perhaps add some more olive oil and fry the mushrooms for 5-10 minutes. Taste, adjust and add some black pepper. Add the juices from the pork to the pan, deglaze and serve.