Nov 20, 2020
Mushrooms, Oomite and Burnt Butter Mother Crumpet
Ingredients
Mushroom mix
4 portobello mushrooms (sliced)
8 Swiss brown mushrooms (sliced)
2 small cloves garlic (peeled and sliced)
2 sprigs thyme
1 glug light olive oil
Burnt Oomite butter
2 tsp Oomite
2 tbsp warm water
3 tbsp butter
Squeeze of lemon
Salad
2 handfuls picked mint, parsley, chervil
A little shaved pear and pecorino
Squeeze of lemon plus a little zest
1 small golden shallot (peeled and sliced into rounds)
To serve
Salt and pepper
1 Mother Crumpet (see ingredients below) or sourdough bread
Mother Crumpet
175 g sourdough starter (around 70% hydration)
200 g bread flour
200 ml milk
100 ml filtered water
Pinch of salt
Pinch of sugar
Splash of apple cider vinegar
½ tsp bicarb
Directions
For the Mushrooms, Oomite and Burnt Butter
For the salad, mix the herbs, pear, and grated pecorino in a little bowl. Season with salt, pepper, olive oil and a little lemon juice just before serving.
Cook the garlic in the olive oil until light golden in colour, then remove from pan and set aside.
In the same pan, sauté the sliced mushrooms, season with salt and pepper and remove once they turn golden colour.
Mix the Oomite into the warm water. Add the butter and thyme to the pan, cook to a nutty brown then add the Oomite and lemon juice.
Spoon the mushrooms on top of your Mother Crumpet or a slice of toasted sourdough.
Spoon over the Oomite burnt butter.
Top with the shaved pear, pecorino, herb salad.
For the Mother Crumpet
Warm the milk and water till tepid. Pour over the sourdough starter, mix in with hand, add flour, mix till flour is incorporated. Cover with a cloth and leave on the bench till morning. 6–8 hours does the trick; any longer, keep in the fridge.
In the morning…fold in salt, sugar, bicarb + vinegar and leave for 15 mins
Melt some ghee in a large fry pan on medium heat, and put in Mother Crumpet dough. Cook mostly on one side, for about 5–8 minutes. Finish on the other side for a minute or two.
Recipe by Darren Robertson for Australian Mushrooms
Nov 20, 2020
Mushroom Sticky Date Pudding with Vanilla Ice Cream
Ingredients
Mushroom Sticky Date Pudding
175 g portobello mushrooms roughly chopped
100 g unsalted butter
120 g dark brown sugar
200 g Mejdool dates pitted
240 g boiling water
1 tsp bicarb soda
2 eggs
145 g self-raising flour
Pinch of salt
Butterscotch Caramel
125 g unsalted butter
100 g dark brown sugar
125 g thickened cream
Salt
Vanilla Ice Cream
3 egg yolks
80 g sugar
300 g milk
150 g thickened cream
10 g glucose
1 vanilla pod
Directions
For the Mushroom Sticky Date Pudding
Preheat the oven to 160C.
Place dates in a pot with bicarb and boiling water, cook over low heat until dates are softened.
Meanwhile melt butter in a pan then add mushrooms and cook for 8–10 minutes until mushrooms are softened. Then place the mushrooms (with all the excess butter) and dates
together in a blender and blend until smooth. Then add in the dark brown sugar followed by the flour and, lastly, eggs.
Blend until a batter is formed then pour into a 10cm cake ring lined with baking paper or lightly sprayed with oil.
Pour 250g of mix into each cake ring and bake for 30 minutes in the oven.
For the Butterscotch Caramel
Place the butter and sugar in a pot and stir gently over medium heat until sugars begin to liquify.
Whisk in thickened cream and bring to a boil, then simmer for 3–5 minutes while stirring. Once
thick enough to coat a spoon, season with salt and set aside.
For the Vanilla Ice Cream
Place milk, cream, glucose and vanilla together in a pot and bring to a simmer. Meanwhile whisk egg yolks and sugar until fluffy.
Whisk hot milk into the egg yolks and then return to the heat and bring to a temperature of 85C.
Strain the mixture and allow to cool down completely before churning.
To Serve
Remove mushroom date pudding from the cake ring while it’s still warm and cut in half for one portion.
Transfer onto a plate and scoop vanilla ice cream on top then finish with pouring warm butterscotch caramel over the dish.
Serve immediately.
Tip:Any off-cuts of the mushroom can be used to dry and blended into a powder to dust on top
of the dish.
Recipe by Reynold Poernomo
Nov 19, 2020
Swiss Brown Tiramisu
Ingredients
Swiss Brown Coffee Soaked Sponge
30 g espresso
75 g sugar
150 g water
½ tbsp Kahlua
150 g Swiss brown mushrooms
10 g unsalted butter
30 g dark chocolate
75 g sponge fingers
Tiramisu Mousse
5 egg yolks
75 g sugar
120 g espresso shot
1 gelatine leaf – titanium strength (optional)
500 g mascarpone cheese
100 g cream
30 g Kahlua
80 g sugar
1 egg white
Hazelnut Microwave Sponge
2 eggs
1 egg white
30 g plain flour
50 g hazelnut paste or nutella
60 g sugar
To Serve
Swiss brown mushroom
Dark cocoa powder
Mushroom powder (from dehydrating slices of mushrooms and blending)
Directions
For the Swiss Brown Coffee Soaked Sponge
Roughly chop the Swiss brown mushrooms and place in a cold pan with butter and cook over low heat. Remove as much water as possible from the mushrooms while gently cooking, then set aside to cool.
Combine espresso, sugar, water and Kahlua together in a saucepan to make coffee syrup and bring to a simmer. Set aside to cool down.
Combine sponge fingers and dark chocolate together in a processor and blend only until it is slightly crushed, then stir in the Swiss brown mushrooms.
Soak the crumble with the coffee syrup until it is damp. Then layer the bottom of the jar with the soaked sponge. Set aside in the fridge.
For the Tiramisu Mousse
Soften gelatine in cold water.
Whisk eggs and sugar together over a bain-marie until fluffy. Then add in espresso, whisk.
Whisk egg whites with sugar to a meringue and then fold into the sabayon.
Whisk cream and mascarpone together until medium peak. Fold in cream to the sabayon.
Transfer mixture into a piping bag and pipe into the jar on top of the soaked sponge.
For the Hazelnut Microwave Sponge
Blend all the ingredients together and strain into a siphon gun. Charge twice with cream chargers.
Poke holes in the bottom of a paper cup and siphon the sponge mixture half way.
Cook in the microwave for 45 seconds and rest upside down until cooled down.
Remove the stalks of the mushrooms and finely slice to make thin crescents. Place 3 pieces of hazelnut sponge on top of the mascarpone mousse and place 5 slices of mushrooms randomly. Then lightly dust with cocoa powder and mushroom powder.
Recipe by Reynold Poernomo
Sep 28, 2020
Baked polenta tart with sautéed mushrooms, caramelised red onion, and spinach
Ingredients
Polenta tart base:
1 cup coarse polenta
1 garlic clove, minced
500 ml vegetable or chicken stock
⅓ cup grated parmesan cheese
2 tsp fresh thyme leaves
1 ½ tsp rosemary leaves
1 tbsp unsalted butter for cooking
Sea salt to taste
Tart toppings:
150 g Swiss Brown mushrooms, thinly sliced
100 g button mushrooms, thinly sliced
1 tsp fresh thyme leaves
150 g (1 bunch) English spinach, rinsed, ripped into smaller pieces
1 red onion thinly sliced into half moons
1 tbsp brown sugar
1 tbsp balsamic vinegar
100 g marinated goats cheese
Unsalted butter for cooking
Sea salt to taste
To serve:
Parsley, roughly chopped
Directions
Pre heat the oven to 180 degrees C.
Lightly grease a 35cm pie tin and set aside.
Warm up a heavy base medium saucepan to medium heat, add a knob of butter. Once the butter has melted, add the minced garlic and sauté until it turns a light golden colour. Add the polenta and stir thoroughly to coat in butter.
Gradually pour in the stock while continually stirring to prevent lumps forming. Once the polenta thickens and the grains soften, add the grated parmesan cheese, fresh herbs, pinch of salt and a good amount of cracked pepper.
Remove from the heat and turn the polenta out into the pie tin. Using a spatula, level out the polenta and allow for a nice thick side crust (the pie crust is meant to be thicker than a traditional pastry crust). Trim off any excess.
Place the tart casing in the oven to cook for 25-30 minutes or until it becomes crispy and a darker golden colour.
To cook the caramelised onion, add a knob of butter to a heavy base frying pan. Add the thinly sliced red onion and allow to sweat down, stirring until the onions become translucent and soft.
Add the brown sugar and balsamic vinegar and stir through. Cook for a further 5 minutes while the sugar dissolves and the balsamic vinegar caramelises. Remove from the heat and set aside.
In the same fry pan on medium heat add a small knob of butter and the English spinach. Sauté until it becomes soft and wilted, remove from the heat and set aside.
Using the same fry pan, add a knob of butter followed by the sliced mushrooms and the thyme. Sauté until the mushrooms become tender and juicy. Remove from the heat and set aside.
To fill the tart, spread out the caramelised onion across the base. Follow with the wilted spinach and top with the sautéed mushrooms. Finish off with spoonfuls of marinated goats cheese, a drizzle of the oil from the cheese and a sprinkle of fresh parsley over the top.
Serve warm straight away.
Oct 9, 2019
One Roll Wonder, Mushroom and Cheese Croissants
Ingredients
2 sheets thawed puff pastry (we recommend Carême frozen pastry)
1 large Portobello mushroom, thinly sliced
1 wedge Manchego cheese, cut in triangles
Egg wash (1 egg)
Directions
Preheat oven to 170°C (fan forced).
Lightly flour your work surface and lay out the sheet of pastry. Only take the pastry out of the fridge when you’re ready to start so it doesn’t dry out.
Cut pastry into 4 large triangles.
Layer 2 slices of mushroom and 1 small wedge of Manchego at the base of the triangle. You can also experiment with your favourite type of ham and cheese, or other ingredients in this step.
Starting where you have placed the filling, roll the pastry towards the opposite point to form a cigar. Repeat for each triangle.
Place each croissant, seam side down, on a lined baking sheet and lightly coat with egg wash.
Bake in the oven at 170°C for 15 minutes until golden.
Top Tip
If you’re entertaining, you can prep your croissants beforehand and keep them in the fridge until your guests arrive. When you’re ready, add the egg wash and pop them in the oven.
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