Tag Archives: porcini

Sea bass with sautéed porcini, wild mushrooms, sage, crispy Serrano ham and Truffle

15 Sep

Sea bass with sautéed porcini, wild mushrooms, sage, crispy Serrano ham and Truffle

I’ve not been posting for a while due to me stupidly breaking my hand and wrist, god what a pillock !
Whilst being handicapped it gave me time to study my cookbooks and devise new recipes .
For a while now I’ve been posting fish dishes and today’s recipe is another delicious sea bass dish using autumn flavours, with freshly picked wild mushrooms, porcini mushrooms and because I’m decadent fresh black autumn truffle!!!
I love mushrooms 🍄 and at this time of year there’s an abundance of varieties and my definite favourite is the porcini , full of earthy meaty flavour, an italian delicacy .

Porcini (Boletus edulis) are considered by some to be one of the most delicious mushrooms, so it’s no surprise its scientific name means “Superior Mushroom.”
The name porcini means “piglets” in Italian. They’re also known as the king bolete, cèpe (in French), Steinpilz (the “stone mushroom” in German), and a host of other fun names from all over the world. The Latin name is Boletus Edulis

You can find porcini mushrooms on the ground in hardwood forests near pine, chestnut, hemlock, and spruce. They fruit in the summer to fall. But be careful , I wouldn’t advise anyone to go out foraging unless you know what your looking for!!!

Serves 4

H6 tbsp olive oil
1 banana shallot, finely chopped
1 garlic clove, finely chopped
200g/7oz mixed wild mushrooms, chopped
200g fresh porcini
12 fresh sage leaves

300ml/11fl oz fish stock
75g Serrano ham, chopped (reserve 4 whole slices)
4 x 175g sea bass fillets( wild line caught is my preference) , skin on and scored to prevent curling.

1x 10/20g autumn truffle (0ptional)

Preparation method

1, Heat two tablespoons of the olive oil in a wok, add the shallot and garlic, and fry for 2-3 minutes, or until softened.
2, Add the chopped mushrooms and four of the sage leaves and fry for 4-5 minutes, stirring well. Season, to taste, with salt and freshly ground black pepper.

3, Add the fish stock and bring to a simmer. Continue to cook until most of the stock has evaporated. Stir in the chopped Serrano ham.

4, Meanwhile, heat the remaining olive oil in a frying pan and fry the remaining sage leaves and slices of ham for 1-2 minutes, or until just crisp. Remove the sage leaves and ham from the pan using a slotted spoon and set aside to drain on kitchen paper.


5, Add the sea bass fillets, skin-side down to the same frying pan and fry for 1-2 minutes, or until crisp and golden-brown. Carefully turn the fillets over and fry for a further 1-2 minutes, or until the sea bass is cooked through.



6, To serve, spoon the mushroom mixture onto serving plates, sit a sea bass fillet on top of each pile of mushrooms. Top with the crispy sage, one slice of Serrano ham and if your decadent like me shaved truffle slices😜


If you’re still nervous about trying this dish I can come and cook it for you !🍴🔪
For mor info don’t hesitate to mail or call:
simon.bingham@simons-sauces.com 0031 (0)642297107


The Truffle & my Tagliatelle with Steak and Porcini in a Truffle & cream sauce and Truffle shavings

4 Jun

What is a Truffle?
Often called the diamond of the culinary world, a truffle is a rare, edible mushroom that is considered to be a delicacy due to its intense aroma and characteristic flavor. They have a firm texture and are most often shaven on top of food before serving, although they can also be used to infuse flavor into dishes. Though there are hundreds of different species, only some — mostly those found in the genus Tuber — are considered delicacies. Truffles grow underground in symbiotic relationships with trees and are difficult to find; as a result, they are usually harvested in the wild by trained pigs and dogs.

Types of Truffle

The black winter truffle

Also known as, “Périgord Truffle” or “The Black Diamond of Provence,” it is harvested mainly in Italy, Spain, and France, where it grows under the shade of oaks, hazelnut, chestnut elm and poplar trees, typically from November to March, peaking in January and February. Contrary to popular misconceptions, no country’s truffle is superior to the other. Fresh black truffles are by far the most highly sought-after variety of this mushroom, although they fetch extraordinarily high prices. The winter black truffle is actually more of grayish-brownish black on the outside, with white spidery veins on the inside that indicate maturity (the summer variety will be of a more brownish color, but are the same size). It weights typically between 2 and 3oz. The Winter Black Truffle is highly sought after for its earthy, subtle aroma, and a taste once described as mixture of “chocolate and earth”.

White winter truffle

The winter white truffle goes by a number of different names, including Italian white truffles and Piedmont truffles. The winter white truffle is known for its unique flavor, with a strong infusion of garlic. These winter white truffles are also distinguished by their intense musky aroma, and shoppers should look for this strong scent as they are selecting their truffles.

Keep in mind that white truffles are not truly white – in fact they will be more of a yellowish color. The best winter white truffles will also have a smooth exterior, so it is important to examine each one carefully. And although fresh white truffles do have a strong aroma, that aroma tends to fade more quickly than with black truffles, so it is important to use those fresh truffles as quickly as possible after they have been selected.

Black summer truffle

Although not held in such high regards as the winter variety, summer black truffles are still a delicious and versatile ingredient. Depending on weather variations, the season for this truffle goes from May to the end of August. They grow among oak, hazelnut, chestnut, elm and poplar trees, like the winter variety. From the outside, it looks pretty much like the Winter Black truffle, with a knobby, roundish shape and dark brown skin. The flesh or interior of the truffle is yellowish-grey, with spidery white veins webbing around. Towards the end of the summer, the flesh turns a darker brown. The summer black truffle is not as spectacularly fragrant and aromatic as the white truffle, but it does have a very nice aroma – much more subtle, but still quite appealing. They are better utilized by being cooked, to bring out the most of that subtly earthy chocolaty flavor.

White summer truffle

Also known as the Marzuili truffle, this would probably be your best bet when going for summer truffles. Although not as highly aromatic as the Winter White truffle, the Summer White still has most of that pungency characteristic of white truffles. It is found in the same regions of Italy as the winter variety, primarily Piedmont, Tuscany and Marches in Italy, and is the exactly same variety of mushroom, only harvested during the summer instead of the winter (black truffles, on the other hand, are a different species altogether in the winter and in the summer). They are much more affordable than the winter variety, so it allows for more experimentation and more quantity. The flavor is sweet and with hints of garlic, with a musky fragrance. It tends to look the same as Winter White truffles, with the interior going from a smooth yellow color to a dark brown with white veins as the season progresses. As with other white truffles, they are best used sliced or shaved over already cooked dishes, to maximize the aroma of the truffles.

10 truffle facts

1.Truffles grow in harmony with a host tree, enabling the tree to take in phosphorus while in return the truffle receives sugars enabling it to grow.
2. The ancient Greeks thought truffles were made when lightning hit damp soil
3. Truffles are mushrooms which are believed to have started growing underground to beat forest fires, drought and severe cold
4. Italians consider the white truffle (tuber magnatum) to be superior in taste to the black truffle (tuber melonosporum)
5. Pigs, trained dogs and goats are used to sniff out truffles which produce a chemical almost identical to a sex pheromone found in male pig’s saliva. Men secrete the same chemical in their underarm sweat

6. The truffle has been described variously as a diamond of cookery, fairy apple, black queen, gem of poor lands, fragrant nugget and the black pearl.
7. The Collins family of Wiltshire held the only Royal warrant to hunt for truffles in the UK until 1930 since when anyone has been allowed to seek them out
8. A rare Italian white truffle sold for £28,000 at a charity auction in 2004
9. France is the largest producer of truffles, harvesting up to 30 tonnes a year. At the end of the nineteenth century production was over 1,000 tonnes
10. A fabled aphrodisiac, the black truffle’s penetrating aroma led the Epicureans to liken the scent to that of the tousled sheets of a brothel bed. In the Middle Ages, monks were prohibited from eating truffles for fear they would forget their calling.

Tagliatelle with strips of Steak and Porcini in a Truffle cream sauce and truffle shavings

Serves 2 preparation & cooking +/- 30 mins

250g good quality tagliatelle
250g filet steak sliced into 1cm thick strips
200g fresh porcini mushrooms sliced , if not available shiitake can be used as an alternative
1 clove garlic crushed
200ml double cream
20g fresh truffle
Olive oil
Knob of butter
A large sprig of thyme
Handful fresh flat leaf parsley chopped
Handful grated parmesan cheese
Salt & pepper to season


1. For the truffle cream place 10 grams of the truffle into a blender of magimix pulse for a few seconds to break up , now add the cream , pulse to combine .


break up , now add the cream , pulse to combine .
2. Bring a pan os salted walter to the boil and cook the tagliatelle according to packet instructions until all dente .

3. In a sauté pan or wok heat oil on a medium to high heat add crushed garlic ( don’t let it burn!) add strips of beef and the sprig of thyme , cook for 2/4 mins .
4. Add the porcini mushrooms and the knob of butter cook for a further 2/4 mins until perfectly tender.
5. Add a tablespoon of the pasta cooking water to the steak & porcini ( the starch in the water will help bind the sauce together )

6. Drain the tagliatelle and add to the to the steak , now add the truffle cream and chopped parsley , toss or stir to heat up , ready to serve.


7. To serve divide between hot dishes , top with grated parmesan cheese, thinly slice rest of the truffle and skater all over .

Boun appetito 😊🍴



Boun appetito 😊🍴

For mor info , questions or query s mail or call:
simon.bingham@simons-sauces.com. 0031 (0) 642297107

And of course I can come and cook it for you🔪🍴


Recipe of the Day: Porcini Crusted Fillet Steak with Parsley Garlic mash and a Red Wine Reduction.

20 Jan

 Porcini Crusted Fillet Steak with Parsley Garlic mash and a Red Wine Reduction.

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For the Parsley Mash

50g fresh curly parsley

1 garlic clove, lightly crushed

 900 g Desirée or King Edward potatoes

 150 ml milk

 Salt and freshly milled black pepper

1. Use a potato peeler to pare off the potato skins as thinly as possible, then cut the potatoes into even-sized chunks –. Put the potato chunks into a large pan of boiling water, sprinkle 1 level dessertspoon of salt all over them, put a lid on and cook the potatoes until they are absolutely tender – they should take 20-25 minutes. The way to tell whether they are ready is to pierce them with a skewer in the thickest part: they should not be hard in the centre, and you need to be careful here, because if they are slightly underdone you do get lumps.

2. While the potatoes are cooking, place the parsley, with its stalks, into a small saucepan, add the milk and bring very slowly up to the gentlest simmer possible for 5 minutes or until the parsley is wilted and tenderAfbeelding 012

3.  place the whole lot into a liquidizer or processor and blend on a high speed until the parsley is blended into the milk and has turned it a bright green colour – 2-3 minutes – then strain it through a sieve to remove any bits of stalks and return to the pan to keep warmAfbeelding 018

4. When the potatoes are tender, drain off the water, return them to the saucepan and cover with a clean tea cloth for 4 minutes. Then, using a potato ricer or old fashioned masher mash the potatoes

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5. gradually add the parsley milk and a good seasoning of salt and freshly milled black pepper. Mash until the mash is light and fluffy. Keep warm until serving .


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For the Red Wine Reduction

250g shallots, sliced

4 tbsp olive oil

1 garlic clove, lightly crushed

Sprig thyme

sprig rosemary

5 tbsp balsamic vinegar

400ml red wine

400ml beef stock or brown chicken stock, preferably homemade

knob of butter 

1.Sauté the shallots in a medium saucepan with the oil over a high heat for about 3 mins until lightly browned, stirring often. Season with ground black pepper and add the garlic and rosemary. Continue cooking for a further 3 mins, stirring often to prevent the shallots burning.

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2.Pour in the vinegar and cook until evaporated away to a syrup.Afbeelding 015

3. pour in the wine and cook until reduced by two thirds.Afbeelding 017

4.Pour in the stock and bring to the boil. Turn down the heat and simmer until reduced by two-thirds again, to around 250ml. Remove the garlic and rosemary. Add a little salt to taste and finally ‘monte’ (whisk) in a knob of butter. Add any juices from the steaks just before serving.

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For Porcini Crusted Fillet Steak

6 beef tenderloin steaks cut to 1 1/4″ thickness (32mm)

2 tablespoons dried porcini mushrooms (30 ml)

1 tablespoon olive oil (15ml)

25g butter

1 garlic clove, skin-on and crushed

1 sprig of thyme

 Salt and pepper to taste

1. Take the steaks out of the fridge 2 hours before you’re planning to cook, and allow them to come to room temperature.

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2. Using a coffee grinder dedicated to spices (or mortar and pestle) grind porcini mushrooms to a fine powder.

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3. Pat the steak dry with a paper towel. Season both sides of the beef with salt and pepper. Sprinkle each side of the tenderloin with the porcini dust.


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4. Heat a heavy-based griddle pan or frying pan over a medium-high heat. Place steak into the pan. Cook for 90 seconds on each side, pressing down with a spatula, until both sides are well browned.

5. Add the butter, garlic and thyme to the pan and, when melted, use them to baste the steak, turning it every minute until it’s done to your liking: a 4cm steak should take about 6 minutes for medium-rare, but always do it by eye.

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6. Take out of the pan and leave somewhere warm to rest for 5–10 minutes, then serve.

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And finally to plate up.


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As an addition to the dish I added some sautéed mushrooms.

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If interested I can always come and cook this for you

For more info mail or call: simon.bingham@simons-sauces.com 0642297107


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