I taught myself how to make this dish after eating something similar at a deli in London. It riffs on the idea of poaching a variety of mushrooms and then cooking them in herbs and spices. You really honour all the flavours of the mushroom and elevate them with the second cooking process. It’s a dish that keeps on giving.
Ingredients 15
1 l water
500 ml red-wine vinegar
5 bay leaves
3 cloves garlic, sliced
1⁄2 tsp pepperberries, whole
100 g enoki mushrooms
200 g oyster mushrooms, sliced
200 g shiitake mushrooms
200 g king brown mushrooms, sliced
1 tbsp vegetable oil
1 tbsp native thyme
1 tbsp chilli paste
100 g samphire
100 g karkalla
lettuce cups, to serve
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Method 4
In a large pot, combine , the , , half the and the and boil for 30 minutes.
Add the , , and and poach for 10 minutes, then drain and strain off the liquid. Set the mushrooms aside.
In a large frying pan, heat the and fry the remaining , the mushrooms, , , and for 5 minutes before adding salt to taste.
Eat with .
