Roasted Mixed Mushrooms
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Roasted Mixed Mushrooms
Ingredient
Bread Sauce:
70g toasted almonds
2 garlic cloves, peeled
140ml Red Island extra virgin olive oil
60ml white wine vinegar
300g old sourdough
Milk to cover
Mixed Mushrooms:
2 tbs Red Island extra virgin olive oil
300g button mushrooms, roughly sliced
100g oyster mushrooms, halved
1 punnet enoki mushrooms, roots removed
100g Shitake mushrooms, quartered
1/2 bunch parsley, washed, leaves picked and roughly chopped
Juice of 1 lemon
Salt and pepper to taste
1 tbs toasted sesame seeds
Method
For the bread sauce, rip the bread into large chucks, place in a large bowl and cover with milk and let the bread soak for half an hour.
Drain the bread from the excess milk but do not squeeze any of the milk from the bread.
Place the almonds, garlic cloves and olive oil into a blender and blitz on high until the almonds have broken up.
Add the bread and white wine vinegar and continue to blend until you get your desired consistency.
Season with salt and pepper.
For the mushrooms, place a large pan over a high heat.
Add in the olive oil and mixed mushrooms. Sauce down for 5 minutes or until the mushrooms are just cooked.
Before you take them off the heat, add in the chopped parsley, lemon juice and season with salt and pepper.
To plate, serve the mushrooms on top of the bread sauce and then sprinkle over the toasted sesame seeds.
Recipe by Andy Allen
