Confit mushrooms with egg, sourdough crackers and salsa verde
by Ivan Tisdall-Downes

Ingredients

Fruit & Vegetables

  • 500g of wild mushrooms, mixed
  • 500g of portobello mushroom, diced
  • 1 banana shallot, peeled
  • 1 garlic clove, finely grated
  • 1/2 lemon, zested and juiced
  • carrot tops, turnip tops and green leaves (anything that would normally go to waste)

Store Cupboard

  • 25g of caster sugar
  • 25g of table salt
  • 1 sprig of rosemary
  • 100g of dried mushrooms
  • 1 tbsp of treacle
  • 115g of soft brown sugar
  • 4 egg yolks
  • sea salt
  • 1/2 tbsp of capers
  • sea salt

Salad & Fresh Herbs

  • 1 sprig of thyme
  • 1 bay leaf
  • 50g of parsley
  • 2 mint leaves
  • 25g of reindeer moss, dehydrated

Oils & Vinegars

  • 600ml of rapeseed oil
  • 150ml of white wine vinegar
  • 1 dash of vegetable oil
  • 250ml of rapeseed oil
  • smoked rapeseed oil, as needed
  • vegetable oil, for deep-frying

Cooking Sauces

  • 60ml of light soy sauce

Dairy

  • 60ml of double cream

Bakery

  • 100g of sourdough starter

Delicatessen

  • 1 tsp sea buckthorn juice