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Sometimes it looks more elegant to serve individual pies, especially when entertaining. These lovely little morsels of meat and mushrooms really fit the bill…
Full of autumnal or Christmas flavours, this wonderful soup is a real treat and has plenty of French influence. It uses dried wild mushrooms so no need to go foraging!
Low-fat recipes often need quite assertive ingredients in order to give you plenty of taste and flavour: this lovely Japanese-inspired soup is a great example, with shiitake mushrooms adding punch and meaty depth.
Just as the Spanish have tortilla, the Italians enjoy frittata, cooked slowly to keep the eggs moist. Here, Delia has used melting cheese and a mixture of mushrooms for a wonderful vegetarian dish.
The earthiness of mushrooms and porcini is complemented superbly by the toasty nuttiness of Madeira to give you a soup, made from a bought mushroom sauce, that can be served at even the most luxurious meal.
Delia describes this as her best ever pork chops recipe...and it's easy to see why. The combination of wild mushrooms, creme fraiche and thyme is simply superb!
Using cheaper beef rather than fillet steak makes this a much more economical dish - yet it doesn't suffer anything in the process and is still the most fantastic recipe.
Delia first ate this appetising pork dish near her home in Suffolk, using local cider. It's passed the test of time and is every bit as good now as it was then.
Like souffles, risottos won't wait, so serve immediately on warmed plates
A lovely vegetarian recipe that would be ideal at Christmas. Cooking the mushrooms slowly in Madeira gives great depth and flavour, complemented beautifully by the cheese choux pastry.
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