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.

What to do next

Tag me on @ethiveganquantum on Instagram to show me what you’ve made and let me know you’re happy for me to share.

My recipes are featured in vegan speciality publications: Nourished, Vegan Life, Plant Based and Vegan, Food and Living.

Order my first self-published book, “Essence: The Beginner’s Guide to Veganism” part of the three-part Circle of Food series. My second book “Presence: The Ascending Vegan” – which explores how to maintain a vegan practice is out in 2027 – I have compiled all the chapters including recipes.

Going strong since 2013.

Love.

Edward x

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 )

Ingredients

  • 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

Instructions

  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.

 

You may also like

Leave a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.