Cooking Birch Boletes
Simple recipe that works well, birch boletes have a beefy taste, and are described as “meat of the forest” in Russia
Not a truffle recipe, but they grow on our farm, and a combination of dried bolete’s in a truffle rissotto is eagerly anticipated.
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 Shallot, finely sliced
- 1 Garlic Clove, pressed
- Bowl of Birch Boletes ~250g, sliced ~7mm thick
- Dollop of cream, 1 to 2 tablespoons
- salt to taste
Slice caps ~7mm thick, soft stems crosswise, and set aside dry woody stems for use elsewhere in a stock base.
Heat oil in frying pan on low heat, add butter and melt together. Increase the heat, and add shallot and garlic, fry for around a minute. Add the boletes and cook with occasional stirring until most of the boletes have softened/changed colour. Add the cream and generous pinch of salt and stir lightly for a further minute until it visible changes to a sauced consistency.
Serve Hot. Divine with gnocchi, or combines wonderfully with mashed potato and roast lamb.
After a superb Fringe Food Festival dinner at Chateau Yering’s Eleonore’s Restaurant last night I felt inspired to attempt something extravagant. I was quite pleased with the results, a chicken breast cooked with truffle slices under the skin, after the Poulet demi Deuil style, a Creamy Perigord Truffle Sauce, and some cous cous to mop up the sauce. The recipe said the sauce serves four, and it went onto three plates, I also suspect it would have looked more balanced on up to ten plates. Continue reading “Chicken breast demi Deuil, Creamy Truffle Sauce.”
A nice way to incorporate truffle aroma into food is to infuse it well before cooking. A littleÂ experiment with quail eggs added a nice dimension to traditional truffled egg. Parmesan cheese also absorbs the aroma wonderfully.
Continue reading “Infusing eggs and parmesan”
Tried a few dishes over past week or two.
- Truffle on steak seemed to be a bit of a waste, it sort of works with slices on top of steak the instant its finished cooking, but the steak tends to override the flavor, I felt it was more productive to make a truffled mash potato and serve that alongside the steak, which fortunately I had done at the same time anyhowÂ
(Edit Apr2012 -I’ve since read a suggestion to add olive oil to the top of the steak before lathering with truffle, so i’ll test again this season. Also it char-grilled rather than fried may not have helped either)
- Pumpkin soup works quite well, enough cream to suspend the pumpkin and salt present to help taste the truffle, enjoy seeing the truffle melt into the surface of the soup
Note also, cooks privilege, trimmings from the truffle, in vodka shot takes about 10-20 minutes to get best flavour. (oops how did that full slice get in there)
- Truffle slices in scallops, prior to a very quick searing, dont overcook the scallops.Â I wasn’t very impressed with this, I feel the scallop neutralised the truffle flavour during cooking,Â Next time I’ll try pre slicing the scallops, and inserting the truffle after they are cooked. (the truffle was a little old too, too many infusions with poached eggs etc)
- Truffled Parmesan Mushroom Rissotto.Â This was a superb success, the parmesan cheese was cut into 7mm thick slices and placed in a single layer between kitchen towel in the base of an airtight container with a truffle placed on top for a few days.Â Part was finely grated for topping, rest chopped fairly fine with a few larger chunks and stirred thru the mushroom rissotto after it was cooked. The truffled parmesan enhanced the general mushroom flavour, with the larger pieces providing surprise strong truffle moments, and the shavings on top releasing a nice overall aroma.
It was a shame I forgot to buy some asparagus or green beans to include for a bit of colour Â contrast.