Wild Country Mushrooms is a traditional British recipe for classic starter of wild button mushrooms that are fried and where the pan juices are converted to a white sauce with flour and milk before being flavoured with mustard, tarragon, and sour cream and which is served on a bed of lettuce and chicory leaves. The full recipe is presented here and I hope you enjoy this classic British version of: Wild Country Mushrooms.
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Button mushrooms are the best for this. You can use horse mushrooms, field mushrooms, button Brown Wood Mushrooms, or St George's Mushrooms, meaning that you can make this dish with wild mushrooms from April all the way through to November. However, if you don't want to pick wild mushrooms and still want to make this dish you can substitute chestnut mushrooms or even standard button mushrooms. This means that just about any Agaricus species whether wild or cultivated can be used to prepare this recipe.
Ingredients:
25g butter
450g button mushrooms (wild are best but shop-bought will work)
1 tbsp flour
150ml fresh whole milk
1 scant tbsp whole-grain mustard
2 tsp chopped fresh tarragon
3 tbsp fresh soured cream chicory and lettuce to serve
fresh tarragon leaves, to garnish
Method:
Melt the butter in a pan and fry the mushrooms for 2 minutes then stir-in the flour. Mix to combine and cook for 1 minute before adding the milk a little at a time and stirring to mix in. Heat, stirring continuously, until the sauce thickens, comes to a boil and is smooth.
Reduce to a simmer, cook for 2 minutes then stir-in the mustard, tarragon and sour cream.
Serve hot on a bed of lettuce and chicory and garnish with tarragon leaves.
