Autumnal Mushrooms

by Edward Daniel 13 November 2014

written by Edward Daniel 13 November 2014

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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Love.

Edward x

Serves: 4 Prep Time: 30 mins Cooking Time: 10 mins 10 mins

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

Use a cloth to wipe the dirt off the mushrooms.
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.
Roughly chop the remaining mushrooms and add to the saucepan. Set to one side.
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.
Slice the sourdough and toast until the surface hardens.
Bring the mushrooms back on heat and cook for about three to four minutes.
Lay the chard as a bed on which to lay the slices of sourdough. Add the mushrooms.
At the time of serving, slice the pear and apple and lay around the dish.

Mushroom

Autumnal Mushrooms

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