Autumnal Mushrooms

by Edward Daniel
Caption of Autumnal Mushrooms. Image by Edward Daniel (c).

I know that it isn’t autumn but I just wanted to revamp this dish.  Autumnal Mushrooms is a dish I created years ago.  It is simple to create and has all these juxtaposed flavours. This makes a delectable starter, particularly if you have guests that need feeding, when visiting. I use unwaxed pear and apple, which I think just, lifts this dish and gives a heightened contrast to the mushrooms. The sesame seed oil is entirely optional, but I think it just slightly enhances the taste.

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Caption of Autumnal Mushrooms. Image by Edward Daniel (c).
Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 4tbs extra virgin olive oil
  • 1tbs sesame seed oil (optional)
  • 4 gloves of garlic, sliced
  • 4 shakes of pepper
  • 250g chestnut mushrooms
  • 250g white mushrooms
  • 100g oyster mushrooms
  • 100g shiitake mushrooms
  • 1 pear, unwaxed
  • 1 apple, unwaxed
  • 200g chard
  • ½ loaf of sourdough


  1. Use a cloth to wipe the dirt off the mushrooms.
  2. Quarter the chestnut and white mushrooms and place into a medium saucepan. Add the oil, garlic and shakes of pepper. Cook over a medium heat until the mushrooms reduce in size and turn brown. Switch off the heat.
  3. Roughly chop the remaining mushrooms and add to the saucepan. Set to one side.
  4. Wash the chard in a colander under cold water. Drain any excess water. Place into a medium saucepan. Cook until for about three or four minutes until the leaves start to soften and wilt. Switch off the heat.
  5. Slice the sourdough and toast until the surface hardens.
  6. Bring the mushrooms back on heat and cook for about three to four minutes.
  7. Lay the chard as a bed on which to lay the slices of sourdough. Add the mushrooms.
  8. At the time of serving, slice the pear and apple and lay around the dish.


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