Pickle the mushrooms the day before serving.
Pickling:
a thumbnail sized ginger root finely diced
2 shallots finely diced
3 garlic cloves finely sliced
Fry all the above gently in a little rapeseed oil until softened and add:
50g sherry vinegar
125ml water
75ml rapeseed oil
20 tarragon leaves
Bring to the boil and add:
500g cleaned St George’s mushrooms
2 tsp salt
Mix and put into a sealed container.
Garlic Sauce
300g milk
4 garlic cloves finely chopped
Pinch of salt
Bring to the boil and process with a hand blender until frothy
To serve
24 asparagus spears
pea shoots (if available)
Cook asparagus until just al dente. Place six pieces in the centre of four warm plates, sprinkle with the pickled mushrooms, put the frothy sauce over the top and garnish with pea shoots.
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Posted 6 months ago