Mushrooms Mother Crumpet

Mushrooms, Oomite and Burnt Butter Mother Crumpet

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 OOMITE BUTTER
2 tsp Oomite
2 tbsp warm water
3 tbsp butter
Squeeze of lemon
SALAD
2 handfuls picked mint, parsley, chervil
A little shaved pear and pecorino
Squeeze of lemon plus a little zest
1 small golden shallot (peeled and sliced into rounds)
TO SERVE
Salt and pepper
1 Mother Crumpet (see ingredients below) or sourdough bread
MOTHER CRUMPET
175 g sourdough starter (around 70% hydration)
200 g bread flour
200 ml milk
100 ml filtered water
Pinch of salt
Pinch of sugar
Splash of apple cider vinegar
½ tsp bicarb

METHOD

FOR THE MUSHROOMS, OOMITE AND BURNT BUTTER
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

Cook the garlic in the olive oil until light golden in colour, then remove from pan and set aside.

3

In the same pan, sauté the sliced mushrooms, season with salt and pepper and remove once they turn golden colour.

4

Mix the Oomite into the warm water. Add the butter and thyme to the pan, cook to a nutty brown then add the Oomite and lemon juice.

5

Spoon the mushrooms on top of your Mother Crumpet or a slice of toasted sourdough.

6

Spoon over the Oomite burnt butter.

7

Top with the shaved pear, pecorino, herb salad.

FOR THE MOTHER CRUMPET
8

Warm the milk and water till tepid. Pour over the sourdough starter, mix in with hand, add flour, mix till flour is incorporated. Cover with a cloth and leave on the bench till morning. 6–8 hours does the trick; any longer, keep in the fridge.

9

In the morning…fold in salt, sugar, bicarb + vinegar and leave for 15 mins

10

Melt some ghee in a large fry pan on medium heat, and put in Mother Crumpet dough. Cook mostly on one side, for about 5–8 minutes. Finish on the other side for a minute or two.

Recipe by Darren Robertson for Australian Mushrooms

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