Ombersley mushrooms with toasted bread and wild garlic by Sam Ashton BoothThu, Sep 09, 21
The first recipe in this month’s guest chef series is Ombersley Mushrooms by Sam Ashton Booth @ashtonboothsam
- Small loaf of baked sourdough
- 300g firm VIP chestnut mushrooms
- 60g marmite
- 50g unsalted butter (cold)
- 200ml milk
- 1 tablespoon of cornflour
- 20 large leafs of wild garlic
- cracked black pepper
- rapeseed oil
First take your mushrooms wash them slightly if needed and reserve 3-4 on the side for later on, the rest cut into quarters.
Take a little vegetable oil and start to roast your mushrooms season lightly with some cracked black pepper and a small pinch of salt.
Then whilst the mushrooms are roasting take your cornflour into a bowl and start to feed in the milk to create a paste then add the rest of the milk and whisk well.
After a couple of minutes the mushrooms will have got nice and caramelised around the edges add in your cold butter to start to foam, very quickly followed by your marmite and leave for a couple minutes.
Then add in some of your cornflour milk and start to whisk it into the pan bringing the sauce to a steady boil, whisking all the time.
Then after a couple minutes turn the heat off and then throw in some large washed garlic leaves.
Take your raw mushrooms and slice super thin and then dust with a little mushroom powder.
Slice a couple of pieces of the sourdough and spray some rapeseed oil and then grill for couple minutes either side.
Then serve your Ombersley mushrooms on top followed by some of the raw sliced mushrooms and ENJOY!
Sam Ashton Booth @ashtonboothsam