For this recipe we used a mixture of oyster, button and chestnut mushrooms, slicing the larger mushrooms where needed, however as an alternative you can use wild mushrooms which will infuse this dish with strong forest flavours.
Be careful if foraging for wild mushrooms as it is important not to eat any you do not recognise. We served this alongside a British rare breed pork chop with a hearty bread to mop up the juices.
Prep time: 10 minutes
Cooking time: 30-40 minutes
- 200-250g mixed mushrooms, trimmed, peeled & brushed
- 2 tablespoons hazelnuts, skinned and blanched, cut in half and toasted on a small tray in the oven at 150ºC for 5-10 minutes or until golden.
- 60g unsalted butter
- 2 small handfuls spinach, washed and shredded
- 1 clove garlic, finely sliced
- 1 large or banana shallot, peeled and cut into brunoise (cubes of about 3 mm or less)
- 2 sprigs of thyme, just the leaves
- 400g whipping cream
- 100g dry white wine
- 20g sherry vinegar
- 1 summer truffle, brushed then shaved or grated
- Table salt
- White pepper
- 1 lemon, juice only
- Copper Tri-ply 24cm Sauté Pan
- Chopping board
- Vegetable brush
- Melt the butter in the sauté pan over a low to medium heat.
- When the butter starts to foam add the shallot and cook it slowly until it is very soft and translucent.
- Add the thyme, garlic and mushrooms cooking over a medium to high heat in order to brown the mushrooms.
- Pour in the sherry vinegar to deglaze the pan and reduce until it is all evaporated. Repeat the deglazing process with the wine.
- Add the whipping cream and cook gently until the sauce thickens.
- Stir in the spinach and hazelnuts.
- Remove the pan from heat and season with lemon juice, salt and pepper to taste. Serve with a garnishing of the shaved summer truffle.