Mushroom Rage

My collection of recipes gathered from friends, family and the internet. I like finding whole food plant based recipes - plus traditional ethnic recipes and anything a bit unusual.

15g dried porcini

850g mixed fresh mushrooms, small ones left whole, larger ones roughly torn in two

50g unsalted butter

2 tbsp olive oil

2 onions, peeled and thinly sliced (320g)

½ large celeriac, peeled and cut into 2cm chunks (360g)

Salt

4 garlic cloves, peeled and crushed

1¼ tsp urfa chilli flakes, or ½ tsp regular chilli flakes

1½ tbsp white miso paste

1 preserved lemon, quartered, flesh and pips discarded, skin cut into thin strips (15g)

1½ tbsp sherry vinegar, or red wine vinegar

1½ tbsp plain flour

400ml chicken stock, or vegetable stock

30ml double cream

10g tarragon, leaves roughly chopped (10g), plus a few extra leaves to garnish

Directions at theguardian.com

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