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Mushrooms, Oomite and Burnt Butter Mother Crumpet

Yields4 Servings

Mushrooms, Oomite and Burnt Butter Mother Crumpet

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
 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
For the Mushrooms, Oomite and Burnt Butter

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.

For the Mother Crumpet

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

Nutrition Facts

Servings 4