”We seem to have had a fairly prolonged season on some of the early to mid-Autumn mushrooms and the other day I thought I’d make an extra special breakfast. It was following a day @trufflefestivaluk and I was lucky enough to get some truffle to go alongside my mushroom medley. I’m sure to find more mushrooms and post a lot more about them but it seemed fitting to have an extra special breakfast bringing many of my favourites together.GeorgeFlavour Fred
I have a goto recipe for cooking down oyster mushrooms in a dry pan where I tear the caps, add salt, and allow the water to be released and the flavour intensify. As I had some end of season porcini, wood blewits and amethyst deceivers I thought I’d bring them all on the action. Once the liquid is cooked out you can add wine/water into the pan once the mushrooms are removed to get all that flavour. Setting them aside to be reintroduced to caramelised onions, garlic and spices (cumin, paprika & turmeric). These are strong flavours so the mushrooms need to have as much of a hit as possible. Finishing with truffle felt decadent and when I thought about garnishing there was some three cornered leek growing out the front of the house. I was meant to be.
That’s how it all came together and for those that have spent time on my sessions I am an avid maker of hummus and these flavours just work perfectly. Poppy seed sourdough on the side and the day was off to a great start.
I like flavour and layering it up like this is what I like to put out there for events. For next year I am looking to run more private events, get together and anything really where we can design a special day with wild food and drink. So if you’re interested get in touch. I also have plenty of information on my website.