Creamy yellow oyster mushrooms on toasted sourdough with black garlic puree and chive oil
This dish is a take on garlic mushrooms on toast, using the mild and delicious yellow oyster mushrooms and enhancing them with a rich balsamicy black garlic puree, and a vibrant chive oil. Would work on a gastro pub or restaurant menu
Preparation:
Cooking: 20 minutes (Prep & Cooking Time)
Serves: 2 people
Creamed mushrooms
Ingredients
- 500g yellow oyster mushrooms
- 2 cloves of garlic - sliced
- 50g butter
- 100ml white wine
- 200ml double cream
- 2 slices sourdough - toasted
- Few sprigs of garlic chives and micro parsley
Method
Sweat the mushrooms and garlic down gently in the butter, seasoning with salt.
Once they have started to soften, add the white wine and reduce by ¾
Add the cream and reduce by half, season to taste.
Black garlic puree
Ingredients
- Black garlic puree
- 20g black garlic puree
- 10ml water
- 1g salt
Method
Combine black garlic, water and salt and place in bottle.
If you can’t get black garlic ready puree’d, boil black garlic cloves in water, season, blend and pass through a fine chinoise.
Creamed mushrooms
Ingredients
- Chive oil
- 1 bunch chives
- 200ml vegetable oil
Method
Blanche the chives in boiling water for 2-3 mins.
Cool down in iced water.
Drain water off and squeeze out excess.
Place into blender with the oil and blend until smooth.
Place in the fridge and leave to infuse for a couple of hours.
Strain through muslin cloth and place in a bottle.
To plate
Ingredients
Method
Spoon the mushrooms over the toast, drizzle over the black garlic and chive oil, scatter over the herbs and serve.