Mushrooms on toast, chicken gravy, pickled chilli
Ingredients
- 90g sourdough
- 60g mixed mushroom
- 40g Chicken demi
- 20g butter
- 10g Pickled girolle
- 5g Pickled red chilli
- 2g picked tarragon
MOP
- Char/ brown the sourdough slice.
- In a pan fry off the mushroom in the butter until soft, carful to retain the colour of the mushroom. Add the chicken Demi and the second lot of butter. reduce until syrupy and season to taste.
- Add the cooked mushroom on top of the sourdough.
- Garnish with pickled mushroom and chilli. Finish with the picked tarragon.
- Serve
Pickled mushroom
Ingredients
- 400g Frozen Girolle
- 300g water
- 300g white wine vinegar
- 50g sugar
- 20g salt
MEP
- Combine all the ingredients together and bring to the boil. Once boiled add the frozen Girolle and set as site to cool.
- Label, date and refrigerate.
Pickled chilli
Ingredients
- 400g Thinly sliced red chilli
- 300g water
- 300g white wine vinegar
- 50g sugar
- 20g salt
-
MEP
- Combine all the ingredients together and bring to the boil. Once boiled add the sliced red chilli and set as site to cool.
- Label, date and refrigerate.
Waiters Notes
Allergies
Gluten, celery, sulfites,