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Posts Tagged ‘Cambodian wedding day dip’

The Lemdell Mushroom stall at Flemington Markets is one of our favourites, and over the years, Mary and Roula have become dear friends.

Roula and her husband now run their own fruit store on the main street of Kogarah, but we still see Mary at the markets every fortnight.  We were hosting a vegetarian dinner party last weekend, so I asked her to source some gourmet mushrooms for us.

There were locally grown pink baby oyster mushrooms…

…Huon Valley shiitake (I didn’t even know we were growing these here!) and Swiss browns…

…and the most beautiful cream-coloured Australian enoki…

We turned the Swiss browns into Hugh Fearnley-Whittingstall’s Cambodian wedding day dip

…and combined the shiitake, enoki and oysters with white button mushrooms in  Ottolenghi’s mushroom lasagna.

Here’s the dinner menu we printed for the occasion…

Starters

Freshly baked sourdough ciabatta con semola rimacinata di grano duro

Roasted beetroot dip with cumin, coriander and smoked sweet paprika

Cambodian wedding day dip

. . . . .

Main Course

Exotic mushroom lasagne, with pink and white oyster mushrooms, Huon Valley shiitake and locally grown enoki mushrooms

Oven baked ratatouille of red and yellow capsicum, eggplant and zucchini
in a San Marzano tomato sauce

. . . . .

Dessert

Valrhona Manjari Chocolate Cake, served with
sweetened Mascarpone cream and Valrhona chocolate sauce

. . . . .

The wedding day dip was the hit of the night – a rich, spicy mix flavoured with peanut butter, curry and garlic.  It was delicious served on sourdough, but would have been equally as good as a main meal on rice.

Roula and Mary, thank you for such beautiful produce.  It made our dinner party extra special!

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