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Country Mushrooms
At one time Britons gathered wild mushrooms in the autumn. Generally the places where they grew were kept a secret. Today, this knowledge has been largely lost along with much rural lore and hardly anyone collects wild mushrooms now and those that do can charge a fortune for them. Button or chestnut mushrooms can be used in this recipe if the wild ones aren't available or are too expensive.

INGREDIENTS: Butter - 25g (1 oz), Mushrooms (preferably wild ones) - 450g (1 lb), Plain flour - 1 tbsp, Milk - 150 ml, Wholegrain mustard - 2 tsp, Tarragon - 2 tsp chopped + a few leaves for garnish, Soured cream - 3 tbsp, Chicory and lettuce leaves - to serve

COOKING: 1. Melt butter in a pan and cook the mushrooms for a minute or two. Stir in the flour and milk. Heat, stirring continuously until thickened. Simmer for 2 minutes.
2. Stir in the mustard, chopped tarragon and soured cream.
3. Serve on a nest of chicory and lettuce leaves and garnish with tarragon leaves.