These wonderful mushrooms used for the above dish can be bought at Borough Market. One company inparticular offers a broad selection of mushrooms throughout Autumn. Where is this stall? You can’t miss them, the rich oaky scent of their mushrooms will waft up through your nostrils as you walk by. Their earthy texture; remnants of the Hungarian forest make them a far cry from the painstakingly bland, purposeless button mushrooms! Erswamerel among many other varieties are fit for many a dish such as the Austrian Gulash recipe, (which will follow below) Risotto, hand made ravioli or garlic mushrooms in breadcrumbs.
Along with Red wine, I only begun to enjoy mushrooms a few years ago when I started to ease them into my spag bol. I wondered why on earth I’d not liked them earlier. I now believe that everything should be tried once. I’d always groan to my Australian friends when they shoved yet another slice of toast spread with Marmite and Vege-mite into their gobs. In fact – I’d never actually sampled it, I just thought it looked gruesome, so after trying some on toast I concluded that it really was as vile as I’d imagined! However the moral of the story is to at least try things! Our taste buds seem to alter at different stages of our life especially from adolesense into adulthood. I’m still hoping to become a coffee convert. I think my love of nearly all food is making me want to love Coffee too, as the smell of it is divine!
Ahem. Trailing off course there. Here is the recipe for the Austrian Mushroom Gulash.
mmmh! schwammerlgulasch! best enjoyed with semmel- or servittenknoedel, I should think! had rather a lot of it during the 6 weeks i spent in austria in the summer and son’t know why i don’t make it more often myself… ah, mmh, maybe because i have some mushroom loathers in the family. can i just go over to yours to have some???