Mushroom Medley with Rocket

There are so many varieties of cultivated mushrooms around these days that we are blessed with choice. In addition to the common white and brown mushrooms we’re all accustomed to, we can now buy the shiitake, the oyster or pleurotte, enokitake and chanterelle or girolle, among others.

When cooking these fresh mushrooms, it is often a good idea to add a handful of reconstituted dried mushrooms which will add a more intense depth of flavour. Don’t overcook the delicate fresh mushrooms like oyster mushrooms. Add them in towards the end.

Asian food stockists will generally have generous bags of dried shiitake mushrooms, whole or sliced, cloud ear or black fungus and various other varieties at a very reasonable price. You can buy the more expensive porcini or cepes and wild mushroom assortments from retailers of Italian or Mediterranean foods, or even from the supermarket.

These mushrooms require soaking for half an hour before use. You can use the soaking liquid in cooking but it’s best to drain it through a coffee filter to catch any dust or gritty bits. Squeeze out the water from the drained mushrooms. The tough stalks should be removed from shiitake mushrooms.

Reconstituted dried mushrooms make a good addition to any fresh mushroom dish, adding a more intense depth of flavour. You need only a few to make a real difference.

This recipe uses a variety of fancy mushrooms. This will depend on what is available in your store so exact quantities aren’t given. Look for a mixed pack if you want visual interest.

This will serve four as a side dish or a light luncheon or brunch dish. You can add some shaved parmesan at the end if you wish.

Mushroom Medley with Rocket

300g specialty mushrooms – shiitake, oyster, etc
100g regular brown breakfast mushrooms, sliced
4 dried shiitake mushrooms, soaked, drained and sliced (discard tough stalks)
2 tablespoons butter
1 medium lemon
2 good handfuls of rocket, rinsed and dried

Melt the butter in a large non-stick pan and when it starts to bubble, add the mushrooms. I you are including oyster mushrooms, do not add them until the others have been cooking for 3-4 minutes as they are more delicate. When all the mushrooms are tender, squeeze over the juice of the lemon and turn the mushrooms over so all get some of the juice. Cook for a further minute or two. The mixture should be fairly dry. Season with salt and freshly ground pepper and throw on the rocket. Turn all together a couple of times and serve immediately with a wedge of lime.