I rumbled into Geoffrey’s room early on Saturday morning spouting a
crazy chirpy, “Tally Ho!”
There were still dishes in the sink from last night’s meal shared with kindred visiting friends from America; an epic curry feast of food and fodder that lingered long into the wee hours of the morning.
But, the wash-up could wait. I was captaining a magical mushroom mission five counties away, and time was of the essence.
“Awww mom…Janey! Not so loud, I’m still sleeping” cried the small farmer from beneath his tractor-patterned bedding.
I gave my co-pilot fifteen minutes notice, cast a blind eye to the pile of turmeric stained plates, and we walked our wellies right on out the door.
I had designs on attending this obscure mushroom festival since last year when I received a friendly email from a person by the name of Lady Sue Kilbracken. A reader of my column in Country Living, she had asked me to help spread the word about her unique event. My curiosity was piqued, but I had a commitment that weekend so I sadly had to give it a miss for 2012. However, I scribbled it on the calendar for 2013, and wasn’t going to let this year’s festival fade into the past without paying a visit.
I couldn’t convince anyone to join me on this mycological adventure despite the allure of a hike in an enchanted forest brimming with over 300 species of mushrooms. So, once again, Geoffrey was appointed sole co-navigator and song-singing partner for the 3+ hour trip. Whence awake, he was much obliged.
We arrived at Killegar House, Carrigallen, County Leitrim early on a perfect, brisk Saturday afternoon. As we strolled up the lane to the 1813 Georgian estate, Geoffrey immediately spied several species of mushrooms popping out of the moss and leaves along the side of the path. From that point on, we walked to the gleeful beat of,
“look mom! A big one!
look mom! A big one!
look mom! A big one!”
…… until reaching the house where the other guests had been gathering.
We were graciously led on a fanciful foray through the massive expanse of native Killegar woodland to learn about the mysterious role of fungi in the forest ecological cycle. Living amongst this ancient forest floor covered in russet leaves and rust-tinted conkers, were puffballs, earthballs, honey mushrooms, ceps, and many more species than we could fit into our basket. Another in the group found an amethyst deceiver, which was a stunning shade of blue/violet.
While most of our finds were inedible, we left with plenty of tasty apricot-scented and frankly, fallopian-tubesque Chanterelles to cherish, which I put to work into a tantalising tart of chanterelle, carmelised onion, fresh caraway, and Toonsbridge Dairy buffalo hard cheese for supper the following evening.
Wild Chanterelle, Caramelised Onion, Caraway & Buffalo Cheese Galette
2 teaspoons olive oil
1 large sweet onion, cut in half and thinly sliced into half moons
450g/16oz chanterelle mushrooms (or any wild mushrooms)
Shortcrust pastry (here is my favourite/easy basic recipe)
Handful of fresh caraway, chopped coarsely (can sub thyme or other fresh herbs that you love)
Ground black pepper
85g/3oz grated Toonsbridge Dairy Buffalo Hard Cheese or a similar hard cheese.
Milk, for brushing
1. Preheat oven to 230c/450f
2. Add 1 teaspoon of oil to a large saute pan over medium heat.
3. Add onion, salt and pepper, tossing to coat evenly.
4. Cook 20 minutes, stirring often, until onions have softened and turned a lovely shade of golden caramel.
5. Remove onions to a bowl and set aside.
6. Add remaining teaspoon of oil and add mushrooms, caraway, a little more salt and pepper.
7. Toss to coat.
8. Cook, stirring occasionally, until mushrooms have turned brown and released most of their liquid.
9. Remove pan from heat and pour mushrooms onto a paper-towel lined plate in order to remove as much moisture as possible from them.
10.On a lightly floured surface, roll out shortcrust and transfer to a parchment-lined large rimmed baking sheet.
11.Leaving a 2 to 3-inch border around the center, spread out 1/2 of the onions on the dough.
12.Layer with mushrooms & caraway mix, evenly distributing, and finish with remaining onions.
13.Sprinkle with a little more pepper.
14. Top with the shredded cheese.
15. Fold in sides of the dough circle roughly, pressing slightly to adhere pieces to one another.
16.Brush edges of dough with milk.
17.Bake for 25 to 30 minutes, until crust is golden and cheese is bubbling.
18.Garnish with remaining fresh caraway
19.Remove and allow to rest for 5 minutes before cutting into slices.
As with all of my recipes, I use a convection oven. Please adjust temp/time to your oven guidelines) Photos and styling by Imen McDonnell 2013. *Janey or Janey Mac is an Irish expression of surprise and bewilderment that Geoffrey has picked up here. Not sure if this is a good or bad thing.
Tags: American, buffalo cheese, chanterelles, country life, farm, farmer, farmette, Farming, food, foodie, I Married An Irish Farmer, Imen McDonnell, International Mushroom Festival, ireland, Irish, Irish country living, irish farmer, Irish food photography, Killegar, Lade Sue Kilbracken, Leitrim, married, married a farmer, Married an Irish Farmer, married an irishman, mushrooms, tart, Toonsbridge Dairy