In Melbourne the weather is a little…. how do I say? Unpredictable. It’s hot then it’s cold, it’s yes then it’s no. Wait that’s a Katy Perry song.
Anyway basically you know it’s summer when it’s hot, winter when it’s cold and Autumn when the wild mushrooms appear at the local markets. So often I go to a market and have a coffee without buying anything just to soak up the atmosphere and see what new produce is available. This morning however when big bright pine mushrooms available. This means breakfast.
A handful of pine mushrooms (I got one massive one.)
A knob of butter
Two sprigs of thyme stripped
1 shallot finely sliced
1 tbsp of sour cream
1 tbsp chopped parsley
1 tbsp REAL* truffle oil
(add any other sides you want)
1. Clean the mushrooms with a knife. Be gentle. There is no need to wash them or peel them, that’s where all the flavour. Use a knife and paper towel brush off the dirt and stuff off the shrooms.
2. Slice into half cm pieces.
3.(Optional) Use a blowtoch to give them a little colour. (if you’ve got an open fire wild mushrooms are amazing over an open fire or charcoal).
4. In a warm pan soften the shallots in the butter with the thyme.
5. Add the mushrooms and cook on a medium heat until they begin to soften.
*Some truffle oils are synthetic, make sure you read the back of of the bottle to check if it actually contains truffles. It will cost you a little extra but it’s worth it.