Posts Tagged ‘exotic mushrooms NSW’

Over the last few weeks, mushrooms on toast has become the standard Saturday lunch for Big Boy and I.  It’s an indulgent treat, because mushrooms are so expensive here – locally grown gourmet varieties retail at the Orange Grove markets for $50/kg.  They’re grown in a disused railway tunnel in Mittagong – how cool is that?

Fortunately, there are cheaper varieties available at Flemington Markets,  and I’ll usually buy Swiss Brown or large white Button mushrooms to pad out the more expensive exotics.   Last week the Swiss Browns were only $5/kg, making them very affordable indeed!  If dollars are a consideration, this recipe will work just as well with regular mushrooms – the fancier ones just add extra zing.

Here is Pete’s own recipe for truly fantabulous mushrooms on toast:

1. Start by heating up a generous knob of  unsalted butter and a little extra virgin olive oil in a heavy based frying pan.  We use our large non-stick Woll pan, which can take a high heat.

2. Once the butter is melted, add a couple of cloves of chopped garlic and stir briefly.  Don’t brown the garlic at this stage, or it will burn by the time the mushrooms are cooked.

3. Add the cleaned and chopped mushrooms.  In this batch, we used Swiss Browns, Chestnuts, Oyster and Golden Enoki mushrooms.  I didn’t weigh them, but I’d guess there were about 200g of Swiss Browns, and 200g of the the other varieties combined.

3. Fry the mushrooms over a medium high heat.  They will give out a little liquid to start with, and then appear to re-absorb it back in.  Cook the mushrooms until they start to brown and caramelise.  Season generously with salt and pepper.  We also added a little oregano, which was growing in our garden.

4. Here’s the secret.  Once the mushrooms are well-browned and greatly reduced – you’ll be astonished how little you end up with – turn the heat down and pour in a splash of sweet fortified wine.  Pete discovered this by chance the last time we had a bottle of port open, and since then we’ve been using this delicious bottle of Seppelt’s Tokay that I found under the house.

5. Continue to fry the mushrooms for a few minutes more, until they’re rich and glazed from the wine.  Check for seasoning.  Serve over slices of toasted sourdough bread for the perfect Saturday lunch!

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