Red Pine Mushroom Fry

I found these mushrooms on a farmers market a few weeks ago. Never saw or tasted them before and for me that meant buying They tuned out pretty well. After all they are called Lactarius deliciosus Meaty, not so mushroomy taste. They went very well with the leeks and chestnuts. As the seller explained, they are not to be found year-round, so if you find them, definitely give them a try.

Red Pine Mushroom Fry

500 g red pine mushrooms, chopped
1 leek, sliced
2 cloves garlic
150 g Hamburg bacon (streaky bacon that looks like this)
40 g celery root, diced
25 g carrots, diced
100 g roasted chestnuts
salt and pepper to taste
fresh chopped parsley leaves

Fry bacon in a pan until it releases the fat. Remove it from the pan, leaving the fat in and fry leeks and pressed garlic on it. After a few minutes, add celery and carrots and sauté until all the vegetables soften. Add mushroom and stir fry 5-10 minutes. They really don’t take long to be done. Season to taste, and finally, add roasted chestnuts and previously fried bacon and cook a few minutes more. Serve topped with chopped parsley.

For the recipe for roasted chestnuts see this post on Sweet Sensation.

Note: This is my entry for Weekend Herb Blogging, this week hosted by Rinku from Cooking in Wincester.