Foraged mushrooms are grilled and finished with a classic garlic butter sauce. Served in the Basque-style with an egg yolk and crusty grilled sourdough.
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Serves
4
Butter
Garlic Clove
Parsley
Chive
Capers
Lemon
Mushroom
Sourdough
Egg Yolk
Parmesan
Olive Oil
Salt
Black Pepper
Serves
4
Butter
Garlic Clove
Parsley
Chive
Capers
Lemon
Mushroom
Sourdough
Egg Yolk
Parmesan
Olive Oil
Salt
Black Pepper
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Step 1.
Mix the butter with the finely grated garlic cloves, salt and pepper. Grate the parmesan and tip half into the butter.
Step 2.
Finely chop the parsley, chives and capers and tip into a bowl. Add the zest and juice of a lemon and enough oil to bring it together into a salsa, roughly 80-100ml. Season with salt and pepper and set aside.
Step 3.
Clean the mushrooms, removing any dirt or soil. Preheat a large frying pan over a high heat fire. Add a dash of oil and toss in the shrooms. Cook with no salt until super brown and crispy. Add a big spoon of garlic butter and salt. Toss the shrooms in the butter until golden brown and delicious.
Step 4.
Meanwhile, grill your bread over the flames.
Step 5.
Tip your mushrooms onto a serving plate and plop the egg yolk into the middle. Season the yolk with salt and pepper. Dress the plate with salsa verde and shaved parmesan. Serve with the warm, grilled bread.
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