Recipe Inspiration

Ingredients...

10 Slices of Thick sour dough

500g Wild mushrooms

400g Chestnut mushrooms

100g Diced shallot

100g Kale

200ml double cream

30g Essential Cuisine Mushroom Stock Mix

30g Essential Cuisine Wild Mushroom Glace 

40g Chopped parsley & chives

100g Salted butter

200ml Essential Cuisine Street Food Chef Bombay BBQ Inspired Sauce

Method...

1. Wash and cut the mushrooms into quarters. Heat a pan and add shallots and 50g of the butter. Slowly sweat them off, once golden and soft add the mushrooms and cook for 4 minutes.

2. Once the mushrooms are cooked, add the Mushroom Stock Mix, Wild Mushroom Glace and double cream. Slowly bring to a simmer and cook until thickened with a temperature of 85–96°C.

3. Whilst the mushrooms are cooking. Butter the sour dough and grill it. This is beast done in a griddle pan or on a char-grill.

4. For the crispy kale this can be done in a dehydrator the day before or in a hot fryer at 160–180°C for 30 seconds to 1 minuet.

5. Build the dish with the sourdough at the bottom, creamed mushrooms, crispy kale and then the Street Food Chef Bombay BBQ Inspired Sauce.