“I love black dishes – the idea of making dishes as frightening as possible, I love [laughs]. So I cook down the blood sausage with some onion and red wine, and that makes a sort of sauce. Then I add the mushrooms and I cook them in that sauce. I guess that’s my favourite.”
– Roger Phillips, horticulturist & food writer, London
INGREDIENTS
2 tbsp rapeseed oil
2 small onions, peeled and diced
100g blood sausage, chopped
150ml red wine
200g trompette de la mort mushrooms
METHOD
Heat the oil in a frying pan. Add the onions, sweating them until translucent and just starting to turn golden around the edges. Add the blood sausage and cook for a couple of minutes, then add the wine. Cook the mixture off over a medium heat until it reduces into a thick, rich sauce, then add the mushrooms, cooking for another 5-10 minutes. Serve with a big hunk of good sourdough and a simple salad.