Madarch Cegin Bryn


Madarch

Yn rhaglen olaf y gyfres bydd Bryn Williams yn coginio gyda madarch. In the final programme of the series, chef Bryn Williams cooks with mushrooms and forages for mushrooms near...


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-The mushroom isn't an animal

-or a plant.

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-It's unique. It's magical.

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-Welcome to Cegin Bryn.

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-Each variety of mushroom

-has a different flavour...

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-..and there's a huge array

-of wild and cultivated mushrooms.

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-There's a difference between

-cultivated mushrooms and wild ones.

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-Cultivated mushrooms are prepared

-and ready to cook.

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-You need expert information

-to pick edible wild mushrooms.

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-On this programme,

-I'll make mushroom risotto...

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-..mushrooms on toast

-and mushroom soup.

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-I'll also pick and pickle mushrooms

-and learn to grow them.

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-I'm on my way to Nantmor,

-near Beddgelert...

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-..to meet The Mushroom Man.

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-Cynan Jones picks wild mushrooms and

-uses a unique system to grow them.

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-He's been interested in mushrooms

-for ten years...

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-..and he runs The Mushroom Garden.

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-Cynan, what do you think

-makes mushrooms so special?

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-They're special

-for a lot of reasons.

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-Firstly, nobody knows what they are!

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-They're not animals.

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-They're not plants,

-because plants make their own food.

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-Mushrooms have no chlorophyll,

-so they can't make their own food.

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-They must feed off something which

-is alive or which has been alive.

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-They need organic matter

-from somewhere.

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-Some mushrooms live on trees

-and kill those trees.

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-Others, like the chanterelles

-and ceps are clever.

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-They live in harmony with the trees,

-growing with the roots.

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-They give trees

-trace elements and metals...

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-..and they get sugar from the trees.

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-We've developed a system...

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-..where mushrooms grow every day

-of the year, not just in the season.

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-In here,

-the mushrooms think it's summer.

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-Over there, the mushrooms

-think it's autumn...

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-..and winter's approaching.

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-The growing process starts here...

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-..then we move them and shock them

-into thinking winter's coming.

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-Then they start to grow.

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-What happens in these bags? Why do

-you keep them in a warm enclosure?

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-These are bags of sawdust

-and oak chips.

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-The bags are pasteurised

-in huge pressure cookers...

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-..to get rid of all the other fungi.

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-This leaves a bag

-of just sawdust and oak chips.

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-Then, in our laboratory,

-we inoculate it with shiitake spawn.

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-Spawn are spores

-which have started to grow.

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-This was inoculated three weeks ago.

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-The grey stuff

-is the body of the mushrooms.

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-The roots, or the mycelium, grow

-and start to eat the oak chips.

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-In the wild,

-they'd grow on the tree.

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-There need some ventilation...

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-..to release the C02

-they create as they grow.

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-It also stops

-other spores getting in.

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-That's three weeks old...

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-..and this one has been here

-for two months.

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-Are these the roots?

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-No, the white stuff is the roots

-and it forms a crust around it all.

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-Can you see all the little lumps?

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-Yes.

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-They're known as popcorns.

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-They're the tiny mushrooms

-which are ready to fruit.

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-They won't fruit because it's warm

-and snug and they have lots of food.

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-That's why we must shock them.

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-They smell nice.

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-They smell nice.

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-There are 600 in here.

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-I'd stay here too!

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-I'd stay here too!

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-Yes, you'd be well-fed!

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-This is the autumn. Come on in.

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-It isn't warm in here!

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-Look at these!

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-These are the oysters.

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-The shiitakes are over there.

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-The bags we brought in yesterday

-are fruiting.

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-They're like flowers.

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-They're like flowers.

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-Yes, it's fantastic.

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-The shiitake are down this end.

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-We moved these bags

-from next door yesterday...

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-..and you can see the difference.

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-They were next door yesterday?

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-Yes, and these small popcorns

-have opened.

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-Give them another two days

-and they'll be this big.

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-That's perfect.

-It's ready to be cooked.

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-It only takes four days

-for them to grow?

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-Five days, in total.

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-It's at its best

-when the cap hasn't opened fully.

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-I'm buying my mushrooms

-in the wrong place!

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-Possibly!

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-Mushroom Risotto

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-The first recipe

-is for a wild mushroom risotto.

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-Cynan gave me these chanterelles,

-shiitakes and oysters.

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-We'll start by bringing

-some mushroom stock to the boil.

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-It takes 20 minutes to cook

-a risotto if you use hot stock.

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-Put a little bit of olive oil

-in a pan.

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-Add a knob of butter.

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-Chop a shallot very finely.

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-You want it to be the same size

-as the grains of risotto rice.

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-The butter has melted in the oil,

-so in go the shallots.

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-It's important

-not to let the butter go brown.

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-I don't want

-the shallot to brown either.

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-The rice is white, so I want to

-produce a white risotto.

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-Cook the shallot for one minute.

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-Add a handful of rice.

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-Cook the rice like this

-for a maximum of one minute.

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-I don't want to brown it.

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-Add some white wine.

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-A glass, at the most.

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-It's important to reduce the wine

-before adding the stock.

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-When you add liquid to a risotto...

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-..let the rice absorb it

-before you add more.

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-A little bit more stock.

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-The rice is almost ready

-and I've added plenty of stock.

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-I'll turn off the heat

-and allow the rice to rest.

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-Like meat or fish,

-it needs time to rest.

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-I'll prepare the mushrooms.

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-I'll snip them

-off their oak chip base.

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-It looks like a loaf.

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-I'll cook the largest ones first...

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-..then add the smaller mushrooms.

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-A little bit of olive oil.

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-It's important to cook the mushrooms

-in a large pan.

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-I say that because

-mushrooms contain 90% water...

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-..and if you use a small pan,

-you boil them rather than fry them.

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-A knob of butter.

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-In go the oysters.

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-Season them.

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-Add the shiitakes.

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-Turn them over.

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-Next, add the chanterelles.

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-I'll add colour

-with some flat-leaf parsley.

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-Mix it well.

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-I'm ready to add the mushrooms

-to the rice.

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-Add some grated fresh parmesan

-and the risotto is ready.

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-Mm!

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-I know you've got to stand over the

-stove stirring it for 20 minutes...

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-..but it's truly worth the effort.

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-Subtitles

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-This is a recipe

-for mushrooms on toast.

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-It took 20 minutes

-to cook the risotto, as you saw.

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-This recipe takes five minutes.

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-Wild Mushrooms On Toast

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-For this recipe,

-I need a shallot and some garlic.

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-Chop the shallot very finely.

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-Peel the clove of garlic

-and slice it.

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-Put the pan on the heat.

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-Add olive oil and butter.

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-In goes the shallot...

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-..and the garlic.

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-Get it all in there.

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-Add some pepper...

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-..and a pinch of salt.

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-Mix it well.

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-As it cooks,

-prepare the mushrooms.

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-Cut some mushrooms

-off the oak chips.

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-If you have good mushrooms,

-you can tear them easily.

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-Keep them all a similar size.

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-Halve or quarter the shiitakes,

-depending on their size.

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-Start with the oysters.

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-It's important not to shake the pan

-at this point.

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-It's important

-to keep the heat in the pan.

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-Add some pepper.

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-Season food as you cook

-and not at the end.

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-That's how you enhance the flavour.

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-In go the shiitakes.

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-Don't stir it. Just leave it there.

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-It's important to brown the

-mushrooms, shallots and garlic.

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-Add the wild mushrooms

-and the chanterelles.

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-As the mushrooms cook,

-I'll chop some parsley...

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-..and cook toast on the griddle.

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-The great thing is you can eat

-this dish as a late breakfast...

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-..or as an early supper.

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-Cynan took me to pick wild mushrooms

-with him around North Wales.

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-It isn't easy

-because it's so colourful here.

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-Cynan, we've seen

-the mushrooms you grow.

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-We're now in the woods

-behind Beddgelert.

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-What wild mushrooms

-can we hope to see today?

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-Chanterelles and hedgehog mushrooms.

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-We may also find parasols.

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-Those are the types of mushrooms

-which grow in these conditions.

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-Keep your eyes on the ground.

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-Do you see the yellow ones there?

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-Do you see the yellow ones there?

-

-The big ones?

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-Yes, they're chanterelles.

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-As you get closer,

-you'll see there's a cluster there.

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-We'll pick those.

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-You have a trained eye.

-All I see is leaves!

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-The colours of the leaves

-are similar to the mushrooms.

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-Yes, but once you get your eye in,

-you can spot things like this.

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-Isn't it fantastic?

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-It's a perfect chanterelle.

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-You should be able to smell

-its fruity, apricot aroma.

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-This is the first time

-I've ever picked wild mushrooms.

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-I saw them as a boy, when I went out

-shooting with Uncle Arwyn and Dad...

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-..but I never picked them because

-we didn't know what they were.

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-It's true of many people.

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-This is a typical spot

-where moisture will be trapped.

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-Take a closer look over here.

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-I can see one over there.

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-There are two clusters here.

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-Do you recognize them?

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-Is that a hedgehog mushroom?

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-Yes, that's right.

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-Why is it known as a hedgehog?

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-You'll find out,

-when you see it properly.

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-I'll cut it now.

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-Take a look underneath it.

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-You usually see gills

-on a mushroom...

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-..but this one

-is covered in small spines.

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-Like hedgehog spines!

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-We brush them off in the kitchen.

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-Yes, because they fall off

-and they make a dish quite messy.

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-Yes, and the spines burn too.

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-A young chef in the kitchen

-will scrape away all the spines.

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-They burn when you put the mushrooms

-in the pan.

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-You can't eat that one, can you?

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-You can't eat that one, can you?

-

-Definitely not!

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-It's a famous mushroom

-called the fly agaric.

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-What's it called?

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-The fly agaric.

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-Not fly, as in the insect,

-but fly as in take flight.

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-This is a very potent

-hallucinogenic.

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-Let's take a closer look at it.

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-I'll show you how to spot

-poisonous and dangerous mushrooms.

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-I'll go right to the bottom

-and remove it.

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-It grows out of this bulb.

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-Almost every dangerous fungus

-grows out of a bulb, like this.

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-Don't eat a mushroom

-that grows like this.

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-It's red for danger too.

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-Yes, and most red mushrooms

-are dangerous.

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-Thank you for a great day and for

-showing me the world of mushrooms.

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-I'll cook them all.

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-Remember only to pick wild mushrooms

-if you know what you're doing.

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-If in doubt, don't eat them.

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-If in doubt, don't eat them.

-

-If in doubt, leave them there.

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-Thank you very much.

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-These are the mushrooms we picked.

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-Wonderful chanterelles.

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-Hedgehog mushrooms.

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-I'll pickle these mushrooms.

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-It's a great way to preserve them

-and eat them out of season.

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-Bring some white wine vinegar

-to the boil.

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-The pan's already hot.

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-Add some white sugar...

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-..and a little bit of salt.

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-Bring it to the boil.

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-Here I have some herbs.

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-A dried bay leaf.

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-A few sprigs of fresh thyme.

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-To add a touch of fire,

-I'll also use a red chilli.

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-I'll cut it down the middle

-and get rid of the seeds.

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-The seeds are what gives a chilli

-its heat.

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-We don't need the seeds.

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-I'll crush two cloves of garlic.

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-This will release its flavour.

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-Some black pepper.

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-Clean the mushrooms.

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-I use a brush to do this.

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-Pour the hot vinegar into the jar.

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-It's important

-to close the lid immediately...

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-..to keep the heat inside the jar.

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-The heat will cook the mushrooms

-and sterilize the jar.

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-Close the lid...

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-..and there you go.

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-Pickled mushrooms.

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-The recipes are available

-on the website or by writing to us.

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-Mushroom Soup

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-This is my recipe for mushroom soup.

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-I'm using button mushrooms for this.

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-This is a really tasty soup

-but it's also cheap to make.

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-First, slice a little bit of onion

-nice and thinly.

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-Melt some butter in a pan.

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-There's no oil in this recipe.

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-When the butter has melted,

-in go the onions.

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-It's important

-not to brown the onions.

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-Cook it very gently.

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-Add some herbs.

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-This is thyme.

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-It needs three minutes to cook.

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-While the onions cook,

-I'll slice the mushrooms.

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-Slice them thinly.

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-In they go.

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-Add some pepper...

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-..and some salt.

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-Allow the mushrooms to sweat

-until all the water has evaporated.

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-Then, add the stock.

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-Not too much.

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-Just enough to cover the mushrooms.

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-That's enough.

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-Stir it well.

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-Add some double cream.

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-Bring it back to the boil,

-simmer for two minutes...

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-..then whizz it.

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-I'll serve the soup with

-some of the mushrooms I pickled...

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-..on the day I picked mushrooms

-with Cynan.

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-Mushroom soup

-with pickled mushrooms.

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-You don't have to cook

-meat or fish every time.

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-You can cook tasty meals

-using only mushrooms.

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-It's time to taste the soup.

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-Mm!

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-That's really good.

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-S4C subtitles by Eirlys A Jones

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Yn rhaglen olaf y gyfres bydd Bryn Williams yn coginio gyda madarch. In the final programme of the series, chef Bryn Williams cooks with mushrooms and forages for mushrooms near Beddgelert


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