Turn over and cook for 2 minutes on the other side.
Place under he grill skin-side uppermost and cook for 10 minutes, or until the skin is coloured a light brown.
Warm a grill to medium, brush both sides of the fish with oil then season liberally. Continue cooking until the sauce reduces to a syrupy consistency. Bring to a boil and cook until the wine has reduced to 50ml then add the stock and chopped mushrooms. Grilled Salmon in Red Wine and Wild Mushroom Sauceĥ0g wild mushrooms (eg procini, chanterelle, cep, fairy ring champignon), choppedĪdd the red wine, shallots and garlic to a pan. To get you in the culinary mood, here's a recipe for a dish that can incorporate a whole range of wild mushrooms (any of the ones above and any shop-bought ones). Jew's Ear Fungus ( Auricularia auricula-judae) But this can severely limit your foraging and culinary enjoyment.īelow are the names of several fungal species that you can use in your foraging and this includes links to identification guides for the mushrooms (the site I'm linking to also has several recipes). Of course, you may have collected some mushrooms in the wild an the likelihood is that you collected field mushrooms (indeed, many people only consider field mushrooms to be edible). If you've bought a packet of fresh wild mushrooms then you have also bought and cooked with wild-harvested mushrooms. And all this without actually being aware that they are actually using wild foods in the first place! Almost all dried mushrooms are wild in origin (think cep, porcini, chanterelle and morels, to name but a few. Wild mushrooms are probably just about the only wild food that most people ever regularly buy and cook with.
Wild Mushrooms for your Plate Information on Wild Mushrooms