Ingredients
| 100g assorted dried mushrooms, rinsed | |
| 3 tablespoons olive oil | |
| 30g butter, plus 1 tablespoon extra | |
| 4 cloves garlic, 2 crushed, 2 finely sliced | |
| 2 shallots, finely chopped | |
| ¼ cup chopped flat-leafed parsley | |
| 125ml dry white wine | |
| 300ml cream | |
| 85g parmesan, grated | |
| 1 cup fresh breadcrumbs | |
| ½-1 teaspoon chilli flakes | |
| 200g enoki/snow needle/golden needle | |
| a small bunch chives, chopped |
This is a great side dish for proteins such as steak or chicken, perfect with a potato or vegetable gratin or it can be used as a sauce served with pasta or other grains. You can use any quickly fried fresh mushroom on top, but I love the delicacy and look of the enoki.
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Instructions
| 1. | Put the dried mushrooms in a bowl and cover with 500ml hot water. |
| 2. | Leave to soak for 30 minutes, stirring them occasionally, then drain, reserving the soaking liquid. |
| 3. | Squeeze out the mushrooms and chop them roughly. |
| 4. | Heat 1 tablespoon of the oil with the butter in a frying pan over a medium heat, add the crushed garlic, shallots and parsley and a good sprinkle of salt and fry for 5 minutes. |
| 5. | Add the wine and let it boil away to about half then add the chopped mushrooms and the mushroom-soaking liquid (pour the soaking liquid carefully discarding any gritty bits from the bottom). |
| 6. | Bring to the boil then turn the heat to a very low simmer – you don’t want too much bubbling – add the cream and simmer for 20 minutes to thicken. |
| 7. | Remove from the heat, stir in 50g of the parmesan and season to taste with salt and pepper. |
| 8. | For the breadcrumbs, heat the oven to 180°C. |
| 9. | Combine the breadcrumbs, remaining parmesan, chilli flakes (to taste) and 1 tablespoon of oil and season with salt. |
| 10. | Spread out on a baking tray and bake for 8-10 minutes, stirring once, until golden then cool and crumble. |
| 11. | Trim the base of the enoki and separate into small bunches. |
| 12. | Heat 1 tablespoon of oil and 1 tablespoon of butter in a frying pan over a medium-high heat, then add the enoki, sliced garlic and a sprinkle of salt. |
| 13. | Gently toss in the oil and butter for about 2-3 minutes until coated then add the chives and toss again. |
| 14. | Serve the sauce topped with the enoki and scatter with the crumbs. |
Recipes & food styling Fiona Smith / Photography Aaron McLean / Styling Fiona Lascelles