Wisdom of mushrooms
Updated: Jan 29
Mushrooms are packed with rich earthy flavours, and succulent textures, they are high in fibre, they are a powerful source of antioxidant, which aid in supporting the immune system. Mushrooms provide a rich source of vitamins including vitamin D and B.
The Pearl oyster reminiscent of coral gnarly and sprouting. I was really inspired by this bounty of mushrooms, generously gifted to me by Sussex Mushrooms a Lewes based gourmet mushroom grower.
I cannot think of cooking mushrooms with-out wanting to use white wine, garlic, butter, and herbs, mopped up with a slice of chewy brown bread. The marriage of these flavours is possibly my favourite. Early November I eagerly await my shoe box of freshly picked chanterelles to arrive from Scotland, for me it is like opening a treasure trove of jewels.
I created this dish replacing the sliced bread instead using a bread stuffing, flavoured with chopped shiitake mushrooms, smoked garlic, chewy brown bread, Parmesan, and fresh thyme.
For the stuffing, blitz the following ingredients.
70g bread crumb
50g of shiitake mushrooms
2 garlic cloves
1tsp of fresh thyme
1 large white onion cut in half, peel off 6 leaves
Spoon a small amount of the mix into each leave, create a tight, cigar like shape and seal with a couple of cocktail sticks.
Lightly fry in 2tbsp of vegetable or corn oil and 15g of butter then braise slowly in ¼ cup of white wine and 100ml of vegetable stock for 25 minutes. Every five minutes baste the onion with the delicious juices in the pan, adding a splash of water if you feel it is going to dry out.
Once cooked remove from the pan and allow to rest, then remove the cocktail sticks.
Cook the whole mushrooms in the remaining juices until golden, roughly 15 minutes.
Serve sprinkled with fresh capers and fresh basil.
The mushrooms couldn't have been fresher, hand picked and delivered within hours of being harvested.
Lucky old me..
So thanks again Iain and Anna @sussexmushrooms