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.
Cook the garlic in the olive oil until light golden in colour, then remove from pan and set aside.
In the same pan, sauté the sliced mushrooms, season with salt and pepper and remove once they turn golden colour.
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.
Spoon the mushrooms on top of your Mother Crumpet or a slice of toasted sourdough.
Spoon over the Oomite burnt butter.
Top with the shaved pear, pecorino, herb salad.
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.
In the morning...fold in salt, sugar, bicarb + vinegar and leave for 15 mins
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