Ingredients:
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
Method:
- 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.
- Drain the bread from the excess milk but do not squeeze any of the milk from the bread.
- Place the almonds, garlic cloves and olive oil into a blender and blitz on high until the almonds have broken up.
- Add the bread and white wine vinegar and continue to blend until you get your desired consistency.
- Season with salt and pepper.
- For the mushrooms, place a large pan over a high heat.
- Add in the olive oil and mixed mushrooms. Sauce down for 5 minutes or until the mushrooms are just cooked.
- Before you take them off the heat, add in the chopped parsley, lemon juice and season with salt and pepper.
- 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.