Wild Mushroom Compote is a traditional British recipe for a classic part fried, part stewed blend of wild mushrooms, onion and garlic cooked with olive oil and butter. The full recipe is presented here and I hope you enjoy this classic British version of: Wild Mushroom Compote.
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Any wild mushroom that's good for frying can be used in this recipe. Personally, I would recommend: russulas/brittlegills, Agaricaceae (field mushrooms and allies), boletes, oyster mushrooms, hedgehog mushrooms (Pied de Mouton), chanterelles, fairy ring champignons, saffron milk cap, bracket fungi and the trooping funnel in this recipe. You can also prepare this with a 1:4 mix of dried and fresh mushrooms, just rehydrate the dried mushrooms before use. Also, just about any mix of farmed mushrooms can also be substituted
Ingredients:
150g fresh wild mushrooms (use the suggestions above)
2 tbsp olive oil
2 tbsp butter
1 small red onion, finely chopped
2 garlic cloves, finely chopped
salt and freshly ground black pepper
fresh thyme leaves (optional)
Method:
Brush or wipe the mushrooms clean with a brush and a cloth (never use water to clean mushrooms) then slice or chop finely.
Place a non-stick, lidded, frying pan over low heat. When warm add the olive oil and butter. When the butter has melted add in the red onion and garlic with a pinch of salt (the salt helps the onion cook quicker). Cover with a lid and cook gently for 15 minutes.
Add you choice of fresh and/or dried and reconstituted mushrooms, re-cover the pan and cook for a further 10 minutes. Season to taste with salt and freshly-ground black pepper (and optionally fresh thyme leaves).
If the mushrooms have released too much liquid, remove the lid and allow the juices to boil down until all the liquid has evaporated away.
Remove from the heat and allow to cool slightly. This can be served over toasted bread as a breakfast or snack. It's also great served as an accompaniment to game meat, particularly birds like pheasant or partridge.
