THE RED-SWELL FUNGAL POTS

(Our Play on Mushrooms in Burgundy Sauce)

THE RED-SWELL FUNGAL POTS

Ingredients: 400g Mushrooms (whole), 1 Red onion (pureed), 2 cloves Garlic, 1 tsp Smoked paprika, 1 tsp Dried Thyme, 200ml Red wine, 50g Butter...

Ingredients

  • 400g Mushrooms (whole)
  • 1 Red onion (pureed)
  • 2 cloves Garlic
  • 1 tsp Smoked paprika
  • 1 tsp Dried Thyme
  • 200ml Red wine
  • 50g Butter

Cooking Method

  1. The Scorch Fry mushrooms in a dry pan on max heat until charred and dark; remove.
  2. The Architect Fry onion puree and garlic in butter until it turns into a sweet jam.
  3. The Bloom Add spices with a 30ml splash of wine; the steam will release the smoky herb aromatics.
  4. The Swell Add remaining wine; simmer for 5 minutes until it reduces to a thick purple lacquer.
  5. The Marriage Return mushrooms; toss for 1 minute until every piece is lacquered.
  6. The Final Flourish Top with raw fresh chives and extra black pepper.

Cuisine: French

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