Truffled Mushroom Troop - Chef Recipe by Brad Stanton

Ingredients

100g cup mushrooms
100g Portobello mushrooms
50g Swiss brown mushrooms
20g dry porcini mushrooms
2 slices sourdough bread
20g rocket leaves
15mL white truffle oil
10mL balsamic glaze
70g goats cheese
3 cherry tomatoes
1 Tbs fresh thyme leaves
1 clove crushed garlic
10mL olive oil
Pinch of salt and pepper

Method

Soak the dry porcini mushrooms in water to rehydrate.

Slice all the mushrooms into thick slices.

In a medium to high heat pan, pour in the olive oil and garlic. Slightly cook the garlic, add all the mushrooms including the porcini, after they have been drained and roughly chopped.

Once the mushrooms have started to release their water content, add the thyme and season with salt and pepper to taste.

Continue to saute until the liquid has reduced and become a glaze for the mushrooms – about 3-5 minutes.

Toast the sourdough. Place rocket in the middle of a dinner plate with toast on top. Place mushrooms on the toast and top with crumbled goats cheese.

Drizzle truffle oil over whole dish, followed by a drizzle of balsamic glaze over one side of the plate.

Garnish with cherry tomatoes cut in half and fresh herbs.