Roasted Mixed Mushrooms With Bread Sauce And Sesame

Roasted Mixed Mushrooms With Bread Sauce And Sesame

Recipe by Farm to Fork


Bread Sauce

  • 70g toasted almonds
  • 2 garlic cloves, peeled
  • 140ml extra virgin olive oil
  • 60ml white wine vinegar
  • 300g old sourdough
  • Milk to cover

Mixed Mushrooms

  • 2 tablespoons extra virgin olive oil
  • 300g button mushrooms, roughly sliced
  • 100g oyster mushrooms, halved
  • 1 punnet enoki mushrooms, roots removed
  • 100g shiitake mushrooms, quartered
  • 1/2 bunch parsley, washed, leaves picked and roughly chopped
  • Juice of 1 lemon
  • Salt and pepper to taste
  • 1 tablespoons toasted sesame seeds



  1. For the bread sauce, rip the bread into large chucks, place in a large bowl and cover with milk and let the bread soak for half an hour.
  2. Drain the bread from the excess milk but do not squeeze any of the milk from the bread.
  3. Place the almonds, garlic cloves and olive oil into a blender and blitz on high until the almonds have broken up.
  4. Add the bread and white wine vinegar and continue to blend until you get your desired consistency.
  5. Season with salt and pepper.
  6. For the mushrooms, place a large pan over a high heat.
  7. Add in the olive oil and mixed mushrooms. Sauce down for 5 minutes or until the mushrooms are just cooked.
  8. Before you take them off the heat, add in the chopped parsley, lemon juice and season with salt and pepper.
  9. To plate, serve the mushrooms on top of the bread sauce and then sprinkle over the toasted sesame seeds.

For perfect mushrooms, we recommend using RACO Bravo frypans.

Back to blog