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Annabel Langbein: Identifying mushrooms the key to success for top risottos, pies and pasta dishes 14 May, 2021 06:00 PM 9 minutes to read Leek, Mushroom and Sausage Risotto. Photo / Annabel Langbein Media By: Annabel Langbein At the farmers market in Blenheim recently I came across some beautiful pink oyster mushrooms, the ones the French call pleurottes. I m familiar with the pale grey oyster mushrooms before but this was the first time I d seen the pink ones, which look like gorgeous delicate pink fans. I often like to saute oysters mushrooms in butter and serve them with roasted monkfish with a good squeeze of lemon and some fresh chervil (they aren t called oyster mushrooms for nothing and their delicate oyster flavour makes a superb accompaniment to fish) but, in the absence of any fresh seafood, I gave them a good shake to dislodge any grit (you don t want to wash them) cut off the tough foot, tore them in half through their leaf , then pan-fried th

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