Mushrooms with burnt butter on crumpets

A creative way to get your mushroom fix, this recipe blends sauteed mushrooms with a burnt butter for an extra tender texture and plenty of flavour.

Credit: Australian Mushrooms

• serves

  4-6

• prep

  10 minutes

• cook

  15 minutes

• difficulty

  Easy

Ingredients

Mushroom mix

• 4 portobello mushrooms (sliced)
• 8 Swiss brown mushrooms (sliced)
• 2 small cloves garlic (peeled and sliced)
• 2 sprigs thyme
• 1 glug light olive oil

Burnt yeast extract butter

• 2 tsp yeast extract (spread)
• 2 tbsp warm water
• 3 tbsp butter
• squeeze of lemon

Salad

• 2 handfuls picked mint, parsley, chervil
• 1 small shaved pear
• pecorino
• squeeze lemon plus a little zest
• 1 small golden shallot (peeled and sliced into rounds)

To serve

• salt and pepper
• crumpets or sourdough bread

Instructions

1. For the salad, mix the herbs, pear, and grated pecorino in a little bowl. Season with salt, pepper, olive oil and a little lemon juice just before serving.

2. Heat a pan, add olive oil and garlic and cook until light golden in colour. Remove from the pan and set aside. In the same pan, sauté the sliced mushrooms, season with salt and pepper and remove once they turn golden colour. Add the butter and thyme to the pan and cook to a nutty brown.

3. Mix Oomite and warm water in a bowl, then add this and the lemon juice to the pan. Spoon over the Oomite burnt butter. Top with the shaved pear, pecorino, herb salad and serve with crumpet or sourdough.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.