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Mushrooms, Oomite and Burnt Butter Mother Crumpet

Mushrooms, Oomite and Burnt Butter Mother Crumpet
  • Serves: 4
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Ingredients

Mushroom mix
4 portobello mushrooms (sliced)
8 Swiss brown mushrooms (sliced)
2 small cloves garlic (peeled and sliced)
2 sprigs thyme
1 glug light olive oil
Burnt Oomite butter
2 tsp Oomite
2 tbsp warm water
3 tbsp butter
Squeeze of lemon
Salad
2 handfuls picked mint, parsley, chervil
A little shaved pear and pecorino
Squeeze of lemon plus a little zest
1 small golden shallot (peeled and sliced into rounds)
To serve
Salt and pepper
1 Mother Crumpet (see ingredients below) or sourdough bread
Mother Crumpet
175 g sourdough starter (around 70% hydration)
200 g bread flour
200 ml milk
100 ml filtered water
Pinch of salt
Pinch of sugar
Splash of apple cider vinegar
½ tsp bicarb

Method

For the Mushrooms, Oomite and Burnt Butter
1

For the salad, mix the herbs, pear, and grated pecorino in a little bowl. Season with salt, pepper, olive oil and a little lemon juice just before serving.

2

Cook the garlic in the olive oil until light golden in colour, then remove from pan and set aside.

3

In the same pan, sauté the sliced mushrooms, season with salt and pepper and remove once they turn golden colour.

4

Mix the Oomite into the warm water. Add the butter and thyme to the pan, cook to a nutty brown then add the Oomite and lemon juice.

5

Spoon the mushrooms on top of your Mother Crumpet or a slice of toasted sourdough.

6

Spoon over the Oomite burnt butter.

7

Top with the shaved pear, pecorino, herb salad.


For the Mother Crumpet
8

Warm the milk and water till tepid. Pour over the sourdough starter, mix in with hand, add flour, mix till flour is incorporated. Cover with a cloth and leave on the bench till morning. 6–8 hours does the trick; any longer, keep in the fridge.

9

In the morning...fold in salt, sugar, bicarb + vinegar and leave for 15 mins

10

Melt some ghee in a large fry pan on medium heat, and put in Mother Crumpet dough. Cook mostly on one side, for about 5–8 minutes. Finish on the other side for a minute or two.

Recipe by Darren Robertson for Australian Mushrooms

Ingredients

Mushroom mix
 4 portobello mushrooms (sliced)
 8 Swiss brown mushrooms (sliced)
 2 small cloves garlic (peeled and sliced)
 2 sprigs thyme
 1 glug light olive oil
Burnt Oomite butter
 2 tsp Oomite
 2 tbsp warm water
 3 tbsp butter
 Squeeze of lemon
Salad
 2 handfuls picked mint, parsley, chervil
 A little shaved pear and pecorino
 Squeeze of lemon plus a little zest
 1 small golden shallot (peeled and sliced into rounds)
To serve
 Salt and pepper
 1 Mother Crumpet (see ingredients below) or sourdough bread
Mother Crumpet
 175 g sourdough starter (around 70% hydration)
 200 g bread flour
 200 ml milk
 100 ml filtered water
 Pinch of salt
 Pinch of sugar
 Splash of apple cider vinegar
 ½ tsp bicarb

Directions

For the Mushrooms, Oomite and Burnt Butter
1

For the salad, mix the herbs, pear, and grated pecorino in a little bowl. Season with salt, pepper, olive oil and a little lemon juice just before serving.

2

Cook the garlic in the olive oil until light golden in colour, then remove from pan and set aside.

3

In the same pan, sauté the sliced mushrooms, season with salt and pepper and remove once they turn golden colour.

4

Mix the Oomite into the warm water. Add the butter and thyme to the pan, cook to a nutty brown then add the Oomite and lemon juice.

5

Spoon the mushrooms on top of your Mother Crumpet or a slice of toasted sourdough.

6

Spoon over the Oomite burnt butter.

7

Top with the shaved pear, pecorino, herb salad.


For the Mother Crumpet
8

Warm the milk and water till tepid. Pour over the sourdough starter, mix in with hand, add flour, mix till flour is incorporated. Cover with a cloth and leave on the bench till morning. 6–8 hours does the trick; any longer, keep in the fridge.

9

In the morning...fold in salt, sugar, bicarb + vinegar and leave for 15 mins

10

Melt some ghee in a large fry pan on medium heat, and put in Mother Crumpet dough. Cook mostly on one side, for about 5–8 minutes. Finish on the other side for a minute or two.

Recipe by Darren Robertson for Australian Mushrooms

Mushrooms, Oomite and Burnt Butter Mother Crumpet

Tags:

 Bakes & Pastries, Breakfast, Gourmet, Vegetarian

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