RECIPES

A little culinary inspiration for cooking with Autumn Harvest wild mushrooms. Melbourne’s best establishments & chefs show us a few tips & tricks to getting the best out of the season’s pickings.

 

RICHMOND HILL CAFÉ & LARDER

www.rhcl.com.au

Pine Mushroom & Black Truffle Bruschetta

Sourdough Bread | Pine Mushrooms | Thyme | Garlic | Sage | Butter | Olive Oil | Black Truffle | Eggs | Balsamic Vinegar |

Who ever said brunch was meant to be dull and boring? Poached eggs will never taste the same when combined with pine mushrooms and a few shavings of black truffle.

In a hot saucepan, heat a generous drizzle of olive oil and a dollop of butter, sauté garlic, thyme and sage along with slices of pine mushroom. Fry for 5 minutes until delicately browned and softened. Poach eggs, toast sourdough bread and assemble remaining ingredients. Season to taste

 

CECCONIS

www.cecconiscantina.com.au

Wild Mushroom Gnocchi

Gnocchi | Slippery Jacks | Pine Mushrooms | Shallots | Garlic |  Parsley | White Wine | Gruyere Cheese | Bechamel Sauce |

Cecconis have revamped gnocchi, sidelined the tomato sauce and lavished it with a creamy gruyere béchamel sauce and sautéed wild mushrooms.

To prepare mushrooms, sauté shallots & garlic along with chunks of pine mushrooms & slippery jacks with skin removed. Cook until browned and finish off with a drizzle of white wine and roughly chopped parsley. Cook gnocchi, béchamel and combine gruyere cheese. Toss gnocchi with mushrooms and serve on top of béchamel gruyere sauce.