In autumn, local forests yield slippery jacks (boletus luteus) and saffron milkcaps (lactarius deliciosus) otherwise most commonly referred to as pine mushrooms. Paddocks are a rich source of the common field mushroom. In spring, there are often morels from the sandier and more gravelly soils of local bushland. Unless you are a skilled and long term mushroom gatherer it is inadvisable to go gathering. Seek local advice from those who know. This recipe will work just as well with an assortment of cultivated mushrooms.

• 4 cups of fresh wild autumn mushrooms

• One cup dried morels or other dried mushrooms, soaked for 20 mins in very hot water and squeezed dry (retain the water)

• 90-100g unsalted butter

• 2 medium shallots finely chopped

• 1 cup of chicken stock (or the retained mushroom soaking water passed through a fine sieve)

Salt and freshly ground pepper Method Brush clean and quarter field mushrooms. Slippery jacks any larger than 4 or 5cms in diameter will need peeling. Trim stems and cut into 1-2 cm slices. Discard any over-large or waterlogged saffron milkcaps. Brush off pine needles and dirt. Trim and slice. In a sauté pan melt about one third of the butter. Sweat shallots for 3 to 4 mins. Add morels and cook slowly for 2 to 3 mins.Add stock or strained mushroom water and simmer partly covered until morels are tender – about 15 mins. Remove from heat and allow pan contents to cool. In another pan, heat the remaining butter over medium heat and add the mixed seasonal mushrooms. Sauté for 5 mins, stirring frequently or until cooked through. Add to the morels and their juice. Season to taste with salt and pepper. When ready to use, reheat and serve as is, or swirl in 60mls of sour cream. Stir through, serve and garnish with chopped chives. Delicious on soft polenta or stirred through risotto.

Regional Wine Match: Pegeric Pinot Noir
© 2006 Alla Wolf Tasker Executive Chef Lake House