Jones - The Deerholme mushroom book : from foraging to feasting

by Angelo Prosperi-Porta
photography by Andrei Fedorov

In this award-winning cookbook by acclaimed chef Angelo Prosperi-Porta, find over 200 inspiring recipes for food that tastes every bit as delicious as it looks. With easy-to-follow instructions, create breakfasts worth jumping out of bed for, elegant hors doeuvres, mouth-watering entres and delightfully decadent desserts. Lavishly photographed, this book is also a feast for the eyes.

With his partner, Ina Haegemann, Angelo owns and operates the luxurious waterfront Coopers Cove Guesthouse in Sooke, British Columbia. In addition to accommodation, they offer 5-Star cooking classes, where Angelo teaches the techniques that have earned him recommendation from Oprah Winfrey, and praise in gourmet magazines and newspapers across North America including the Los Angeles Times, Seattle Magazine, The Oregonian and the New York Times. This cookbook shares Angelos secrets in the kitchen and once youve tried a few of these recipes, your meals will be getting 5-Star ratings, too.

This is my go to stock for vegetarian dishes and for adding flavour to sauces and soups. Shiitake mushrooms are always in my cupboard and are an excellent source of immune-system-boosting nutrients. These dry mushrooms are also an excellent source of umami for creating and building flavours in anything you cook.

4 quarts (4 L) water

8 large dried shiitake mushrooms

2 cups (500 mL) whole button mushrooms

1 cup (250 mL) peeled and chopped onions

1 cup (250 mL) peeled and chopped carrots

1 cup (250 mL) chopped celery

4 garlic cloves

1 Tbsp (15 mL) chopped fresh rosemary

1 Tbsp (15 mL) chopped fresh sage

In a large stockpot, combine all the ingredients. Bring to a boil, reduce heat, and simmer uncovered for 1 hour.

Strain the stock into a container and remove the shiitake mushrooms. Discard the rest of the vegetables and the herbs. Cut the stems off the shiitakes and discard. (The shiitake caps can be used in a stir-fry or stew, or may be sliced thinly and returned to the broth.) Place the container on a wire rack and let stock cool until room temperature, then refrigerate in a covered container. Keeps for 34 days in the fridge or for up to 3 months when frozen.

MAKES 4 QUARTS (4 L)

Miso stock is a nutritious stock that can be prepared very quickly. I use strips of kombu about 6 inches (15 cm) long. You may be able to find the same seaweed shredded in Japanese and health food stores. This combination of ingredients is known to boost your immune system and aid your digestive functions.

4 quarts (4 L) water

8 large dried shiitake mushrooms

2 cups (500 mL) whole button mushrooms

cup (125 mL) shiro (light) miso paste

1 piece dried kombu (bull kelp) seaweed (about 1 oz [28 g])

4 green onions, chopped

cup (60 mL) dried dashi flakes (or 1 package instant dashi powder)

2 garlic cloves

In a large stockpot, combine all the ingredients. Bring to a boil, reduce heat, and simmer uncovered for 1 hour.

Strain the stock into a container and remove the shiitake mushrooms. Discard the button mushrooms, seaweed, onions, and garlic. Cut the stems off the shiitakes and discard. (The shiitake caps can be used in a stir-fry or stew, or may be sliced thinly and returned to the broth.) Place the container on a wire rack and let stock cool until room temperature, then refrigerate in a covered container. Keeps for 34 days in the fridge or for up to 3 months when frozen.

MAKES 4 QUARTS (4 L)

Bacon makes everything better. You will believe it after making this stock. The smoky perfume of the bacon makes this stock a fantastic base for soups and sauces. Chill the stock after straining and you can skim any fat off the top of the cooled stock.

4 quarts (4 L) water

1 lb (450 g) slab smoked bacon (or smoked ham hock)

8 large dried shiitake mushrooms

2 cups (500 mL) whole button mushrooms

1 cup (250 mL) peeled and chopped onions

1 cup (250 mL) peeled and chopped carrots

1 cup (250 mL) chopped celery

4 garlic cloves

1 Tbsp (15 mL) chopped fresh rosemary

1 Tbsp (15 mL) chopped fresh sage

In a large stockpot, combine all the ingredients. Bring to a boil, reduce heat, and simmer uncovered for 1 hour.

Strain the stock into a large container, then remove the shiitake mushrooms and bacon slab. Discard the rest of the vegetables and the herbs. Cut the stems off the shiitakes and discard. (The shiitake caps can be used in a stir-fry or stew, or may be sliced thinly and returned to the broth. The bacon can be sliced and added to many recipes.) Place the container on a wire rack and let stock cool until room temperature, then refrigerate in a covered container. Keeps for 34 days in the fridge or for up to 3 months when frozen.

MAKES 4 QUARTS (4 L)

A good chicken stock is the secret weapon of any kitchen. The gelatin in the bones is extracted and helps coat the mouth with flavour. The mushrooms add a depth of flavour that is harmonious with the chicken. In commercial kitchens, all of the mushroom stems (including tough shiitake stems) are used to make this stock. The medicinal properties of the mushrooms and chicken make this a potent health-promoting broth.