PRODUCE

MUSHROOMS

Sourced from Regional Victoria, each variety is available at various periods throughout the year. All unique in size, texture and flavour. Delivered within 12 hours of picking, Autumn Harvest prides itself in providing Australia with nature’s best edible gems.

 

SAFFRON MILK CAPS

SEASON FEBRUARY-JULY

Description

Commonly known as pine mushrooms, saffron milk caps are distinctly vibrant orange in colour with a firm flesh and texture. Sizes vary and can reach up to 25cm in diameter. Due to the delicate nature of the mushrooms’ gills, green bruising is common; often misinterpreted as being old or decaying.

Preparation

Pine mushrooms should be cleaned using a damp cloth to remove any sand, soil or pine needles. Stems, woody and flavourless, should be removed completely. 

Storage

Lightly cover with a damp cloth and keep refrigerated. Best consumed within 5-7 days.

Cooking

There are many options to cooking this versatile variety. They do however, require longer cooking time and robust flavours to compliment its meaty texture.

Methods

Shaved, sliced, chopped, roasted, grilled, sautéed, fried, poached, marinated, deep fried & pickled

Ingredients

Butter | Olive Oil | Garlic | Thyme | Oregano | Marjoram | Parsley | Chives | Shallots | Lemon | Parmesan | Goats Cheese | Cream | Balsamic | Red Wine Vinegar | White Wine | Chicken | Salmon | Trout | Polenta | Risotto | Pasta | Gnocchi | Bacon | Prosciutto

SLIPPERY JACKS

SEASON MARCH-JULY

Description

Known for their moist caps and delicate flavour, Slippery Jacks or ‘sticky buns’ can grow up to 30cm in diameter in the right conditions.

Preparation

In extremely wet conditions, the mushroom can produce a large amount of slime covering the dark brown cap. This should be removed with a dry cloth or paper towel. Skin should also be removed as it can cause indigestion. Bottom of stems should be trimmed and under caps delicately brushed to remove any dirt.

Storage

Layer slippery jacks on greaseproof paper to prevent mushrooms from sticking to each other. Remove any excessive amount of slime with a paper towel. Keep refrigerated and consume within 6 days.

Cooking

Slippery Jacks are often associated with porcini mushrooms; delicate silky flesh with robust flavour. They can be frozen after blanching in salted boiling water for 4-5 minutes. Excellent in incorporating in Italian, French & Japanese cuisine.

Methods

Shaved, sliced, chopped, roasted, blanched, grilled, boiled, sautéed, fried, poached, marinated, deep fried & pickled

Ingredients

Butter | Olive Oil | Garlic | Thyme | Oregano | Marjoram | Parsley | Chives | Shallots | Lemon | Parmesan | Goats Cheese | Cream | Balsamic | Red Wine Vinegar | White Wine | Game | Veal | Beef | Venison | Chicken | Salmon | Trout | Polenta | Risotto | Pasta | Gnocchi

 

 

GREY KNIGHT

SEASON MAY-JULY

Description

Tiny and delicate, Grey Ghosts are named for their pale grey colouring and rarity. They spore in unique circular patches, giving them the nickname of ‘fairy rings’. Most common methods of preparation and preservation include pickling and marinating.

Preparation

The best method for cleaning grey ghosts and ensuring all dirt is removed is by blanching mushrooms in boiling water for 5 seconds and refreshing in iced water.

Storage

Lightly cover with a damp cloth and keep refrigerated. Best consumed within 3-4 days.

Cooking

Due to their size and fragility, grey knights can be considered a decorative & textural mushroom in fine dining. Pickling and marinating them is the best option for extending shelf life & enhancing flavour.

Methods

Pickled, roasted, sautéed, fried, poached, marinated

Ingredients

Butter | Olive Oil | Garlic | Parsley | Shallots | Lemon | White Wine | Peppercorns | Veal | Chicken | Salmon | Trout | Risotto | Salads

 

 

PORCINI

SEASON MARCH-JUNE

Description

Porcini mushrooms originating from Italy are renowned for their flavour and their wild mushroom redolence. Autumn Harvest is one of the first to supply Australian-grown wild porcini.

Preparation

Easily prepped, porcini require delicate cleaning of the caps using a damp cloth along with minimal trimming of stalks.

Storage

Lightly cover with a damp cloth and keep refrigerated. Best consumed within 5-7 days.

Cooking

Porcini are traditionally incorporated in all typical Italian dishes; pasta, risotto and even on pizza. Yet their versatility makes them wonderful for all European cuisine and ‘wild mushroom’ recipes.

Methods

Shaved, sliced, chopped, roasted, blanched, grilled, boiled, sautéed, fried, poached, marinated, deep fried & pickled

Ingredients

Butter | Olive Oil | Garlic | Thyme | Oregano | Marjoram | Parsley | Chives | Shallots | Lemon | Parmesan | Goats Cheese | Cream | Balsamic | Red Wine Vinegar | White Wine | Chicken | Beef | Vea | Game | Trout | Polenta | Risotto | Pasta | Gnocchi

 

 

BIRCH BOLETE

SEASON MARCH-MAY (LIMITED SUPPLY)

Description

These are well-known European wild mushroom varietals similar to that take on a reputation as one of the most flavorsome mushrooms around the world. 

Preparation

Easy to clean, simply trim bottom of stalks and using a damp cloth, remove any dirt or moss from cap.

Storage

Lightly cover with a damp cloth and keep refrigerated. Best consumed within 5-7 days.

Cooking

There are hundreds of ways of cooking these mushrooms given their similarity to porcini mushrooms. From traditional Italian dishes; pasta, risotto or simple bruschetta to more exotic variations such as Japanese tempura, birch boletes offer both versatility and taste in wild mushroom dishes.

Methods

Shaved, sliced, chopped, roasted, grilled, sautéed, fried, poached, marinated, deep fried & pickled

Ingredients

Butter | Olive Oil | Garlic | Thyme | Oregano | Marjoram | Parsley | Chives | Shallots | Lemon | Parmesan | Goats Cheese | Cream | Balsamic | Red Wine Vinegar | White Wine | Chicken | Salmon | Trout | Polenta | Risotto | Pasta | Gnocchi