THE GARLIC-HERB FUNGUS

(Our Play on Mushrooms à la Bordelaise)

THE GARLIC-HERB FUNGUS

Ingredients: 400g Button mushrooms (halved), 4 cloves Garlic (minced), 1 Shallot (minced), 1 tsp Black pepper, 1 tsp Dried Thyme, 50g Butter, 50ml Dry White Wine...

Ingredients

  • 400g Button mushrooms (halved)
  • 4 cloves Garlic (minced)
  • 1 Shallot (minced)
  • 1 tsp Black pepper
  • 1 tsp Dried Thyme
  • 50g Butter
  • 50ml Dry White Wine

Cooking Method

  1. The Scorch Fry mushrooms in a dry pan on maximum heat until they release their water and turn dark brown.
  2. The Architect Add butter, shallots, and garlic; sauté until the garlic is a pale biscuit gold.
  3. The Bloom Add thyme and pepper with a 20ml splash of wine; the steam will release the herbal aromatics into the fat.
  4. The Marriage Toss until the wine evaporates and the mushrooms are lacquered in the garlic-silk.
  5. The Final Flourish Top with a massive hit of raw fresh parsley and lemon juice.

Cuisine: French

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