WILD WINTER FORAGING - Picking and Cooking Wild Mushrooms With @down2forage 🍄 

In this video we are going into the woods, only an hour outside from London, to discover hidden treasures of winter foraging.
Once home we are using the mushrooms we picked to cook an amazing delicious recipe. It's a revisitation of a traditional Italian recipe, Gnocchi Alla Romana, this time with a wild mushrooms sauce and chilly oil. Yummy Yummy.
You can find the full recipe below.
-For the Gnocchi:
Bring 1/2 L of water and 1/2 L of Whole Milk to boil.
Add a pinch of salt, 3 tbsp of butter and a little grate of nutmeg.
Slowly pour in 250g of semolina, whisking all the time for 3-4min, until the dough starts coming together and it doesn't stick to the bottom of the pan anymore.
Add 100g of grated parmesan, fix seasoning then transfer a bit at the time into a layer of parchment paper. Roll it up and set in the fridge for couple hours or in the freezer for 20-30 min.
Cut into slices then roast in the oven with a touch of extra virgin olive oil at 220C for roughly 20 min or until golden brown.
-For the Mushroom sauce:
Brush and Clean the mushrooms, then roughly chop them
Dry fry them in the pan until all the water has reduced and evaporated and they starting getting some colour. Transfer to the side.
Add olive oil to the pan tighter with a diced shallot. Once the shallot is translucent add the mushrooms back in and cook for few more minutes. Season with salt and pepper, some herbs if you like.
-For the Final Dish:
Add half mushroom sauce to the bottom of a cast iron pan.
All the semolina gnocchi on top, the other half of mushrooms sauce on the top of the gnocchi, together with some fresh sage and heaps of parmesan. Olive oil and in the oven for another 15 min
-Follow me on instagram/RU-vid:
/ chef.on.a.journey
/ @chefonajourney
-Follow Emily on Instagram/RU-vid/Tiktok:
/ down2forage
/ @down2forage
www.tiktok.com...
#foraging #mushroom #cooking