Gary and Jane LangtonMain CourseRecipesTasteVegetarian

A Wild Mushroom Risotto Recipe after the Market

Mushroom season in the south of France is here and the varieties for sale in the Uzès market are endless.  You can use any mushrooms for the garnish in this Wild Mushroom Risotto recipe and the more varieties you use the more interesting your garnish will look!  I used field mushrooms that I was lucky enough to find growing in our orchard this morning.

Wild Mushroom Risotto @Masdaugustine
Wild Mushroom Risotto
Print Recipe
Celebrate mushroom season with a creamy al dente risotto highlighting those wild mushrooms. Enhanced with pancetta, shallots and crisp white wine, and garnished with sharp, salty Parmesan and fresh herbs.
Servings Prep Time
4 people 15 minutes
Cook Time
50 minutes
Servings Prep Time
4 people 15 minutes
Cook Time
50 minutes
Wild Mushroom Risotto @Masdaugustine
Wild Mushroom Risotto
Print Recipe
Celebrate mushroom season with a creamy al dente risotto highlighting those wild mushrooms. Enhanced with pancetta, shallots and crisp white wine, and garnished with sharp, salty Parmesan and fresh herbs.
Servings Prep Time
4 people 15 minutes
Cook Time
50 minutes
Servings Prep Time
4 people 15 minutes
Cook Time
50 minutes
Ingredients
Servings: people
Instructions
  1. Gently sweat the chopped shallot in a pan with a little butter until translucent but not coloured.
  2. Add the pancetta and gently sauté.
  3. Add the rice and cook for a few moments until coated with butter and shiny.
  4. Add the dry white wine and cook until fully absorbed.
  5. Meanwhile heat the chicken stock in a pan.
  6. When the wine is completely absorbed into the rice start adding the hot chicken stock a little at a time and reduce the heat to a low simmer.
  7. Continue adding the stock, stirring occasionally, until all the stock has been absorbed.
  8. The finished risotto should be rich and creamy, but the grains of rice should still have a slight bite.
  9. While the risotto is cooking, fry the 100g of field/chestnut mushrooms until soft and cooked through.
  10. Add the double cream and simmer gently for 5 minutes, adding salt and pepper to taste.
  11. Remove from the heat and set aside.
  12. When the mushroom mixture is a little cooler, place in a blender and blend until smooth.
  13. To make the garnish put a little olive oil in a frying pan, add the chopped garlic, sprinkle the fresh herbs on top and then place the mushrooms on this and apply a gently heat.
  14. Cook the mushrooms slowly, adding more olive oil if necessary.
  15. To finish the risotto, stir in the creamed mushroom mixture, the grated Parmesan and add salt and pepper to taste.
  16. Serve the risotto on warm plates and then top off each serving with the herbs and mushrooms garnish and enjoy with plenty of crusty French bread.
Recipe Notes

Note: to make this a vegetarian dish use vegetable stock in place of chicken.

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Gary and Jane Langton

Gary and Jane Langton

When Jane was younger she wanted to be a show-jumper and, although she had some success, Jane knew she could never afford a horse that could take her to the top. Similarly, Jane enjoyed cooking and would have loved to be a chef, but she always knew that the unsocial hours would never fit with raising her family. So she stepped into the world of property construction and interior design, where she enjoyed a successful and fun filled career.

Gary went to a nautical school and always dreamed of going to sea, captaining his own ship. Although he managed to be selected for officer training in the Royal Navy at an early age, by the time he was 18 he no longer had 20:20 vision and his chosen field in the RN was no longer open to him. For a short period Gary studied quantity surveying before finally choosing a career in banking, during which time he lived for a period in New York before returning to London and ultimately running a global business team (involving much travel).

Jane and Gary met, via the internet, in February 2005 and their relationship took off. By 2007 they were married and, in early 2009, they both decided that enough was enough - the constant travelling with their jobs, rushed weekends together and too much politics in their business lives finally taking its toll.

So they decided on a total change of life. Jane had always dreamed of running a boutique hotel or upmarket B&B and pushed this idea which was accepted by Gary as he couldn’t come up with an alternative plan. The couple finally decided on France (proximity to their children in the UK and good weather) and spent about 18 months viewing 100+ properties in the South of France, from Provence to almost Spain and back, before finally settling (in December 2010) on an old stone house (and former silk farm) in La Bruguiere, a small village about 10 minutes from Uzes, France’s first Duchy and a beautiful little town.

The house renovation took 17 months and they first opened for business in summer 2012. As they end their sixth year in France the couple have no regrets and remain positive about their future.

Jane has finally managed to fulfil one of her childhood dreams of cooking professionally for others and continues to ride her horse. Gary works front of house at Mas d'Augustine their chambres d’hôte and (when asked) offers business advice to friends/associates in their location, whilst amusing himself by playing (bass) in a local French group. The couple recently started an additional business to project manage renovation works/remodelling (and, if requested, provide interior design) of holiday homes for absentee owners.

Life is too short to stand still and wait for it – Jane and Gary are firm believers that life is for the taking. Enjoy Jane's recipes here or spend a couple nights at Mas d'Augustine to savour her cooking first hand.

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