”EVENT DATES
GeorgeFlavour Fred
May 25th - June 29th - July 27th
(Ticketed Event, limited to 10 people)
43-53 Markfield Road, London, N15 4QA
In preparation for an upcoming workshop @fatfoxmushrooms I wanted to create a layered mixed cultivated mushroom kebab as an example of the mushroom cookery I’ll be demonstrating.
The workshops start with a flavour-led walk followed by a session on my favourite recipes for cooking fungi cultivated and wild.
After being provided with delightfully floral & sweet scented tarragon oyster mushroom (Pleurotus euosmus), yellow branched oyster mushroom (Pleurotus cornucopiae), Dryad’s Saddle (Cerioporus squamosus), & Porcelain Mushroom (Oudemensiella canarii) I wanted to prepare something that worked with all the different textures of various fungi.
This is a process you can apply to all lovely clustered fruiting fungi & lions mane where you get a good sear using a hot pan and adding pressure via a heavy weight to press down and make the mushroom denser & steak-like. During this time I got a pot and added 200ml of rapeseed oil with 2 tbsp of smoked paprika, 1.5 tbsp cumin and 1 tbsp of salt and drenched the pressed fried fungus in the marinate before smoking it overnight. (I do think this should be doner kebab option at an event sometime soon – stay tuned)
The next day I skewered it up and finished it on the fire stove with some char before putting it in a pita with hummus, freshly made tahini and some pul biber.
