DISH OF THE WEEK - MUSHROOM ENSEMBLE

Taken from a traditional southern French approach, mushroom dish served on a toasted French loaf. This dish has 2 variants. Served with cultivated button mushrooms, Shitake mushrooms and Shimeia mushrooms. Lightly pan fried in coconut oil with light seasoning as not to overpower the mushrooms nutty smooth and wild flavours. This is dressed with a light black truffle oil to enhance the earthiness of the dish. A small amount of creamed basil pesto adds contrast to this dish.

One style is served with a small Swiss style Rosti made with sweet potato and vegetables. The other variant is served on a spinach wheel made with wrapped steamed spinach and cut into a disc.

The elimination of gluten in this dish adds to its digestibility and soothing effect on the stomach.

The overall impact of this dish is to pay homage to the earthy and subtle flavours as they occur in nature and to accompany the mushrooms with similar earthy flavours and compliments to that the dish becomes a celebration of undergrowth flavours.

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