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This makes a great first course for a dinner party or a more subsatntial lunch dish.


  • For the wild Mushrooms!!!!!

  • 250grms Mixed wild mushrooms

  • 200mls Double cream

  • 50mls Madeira

  • Juice of two lemons

  • 1tspn Finely chopped parsley

  • 3 Banana shallots, peeled and finely diced

  • 2 Cloves garlic, crushed

  • 25grms Butter

  • Salt and cracked black pepper

  • Mushroom Duxelle!!!!!!!

  • 200grms Button mushrooms, washed

  • Juice of 1 lemon

  • 2 Cloves garlic, crushed

  • 25grms Butter

  • 10mls olive oil

  • 2 Banana shallots, peeled and finely diced

  • Salt and cracked black pepper to taste

  • Finishing touches!!!!!

  • 8 Spears of Asparagus

  • 1tspn dried Shitake mushrooms (ground to a fine powder. Use an electric coffee grinder

  • for this if you have one)

  • 4 Slices Brioche (about 2cms thick)

  • 4 Very thin slices of Ciabatta


  • 1.


  • 2.

    Heat the butter in a pan until it is foaming and then add the shallots and garlic. Cook over a medium heat for until the shallots are beginning to

  • 3.

    Soften but do not allow them to take on any colour. Add the mushrooms and cook until they are starting to soften and then de – glaze with the

  • 4.

    Madeira and lemon juice. Reduce until only about a tablespoon of liquid remains and then add the cream and reduce by half. Season to taste

  • 5.

    With the salt and cracked black pepper. Set aside until required.

  • 6.

    For the Mushroom Duxelle, heat the oil and butter in a pan and add the shallots and garlic and cook until softened but not browned. Then add the button mushrooms and cook until tender. De – glaze with the lemon juice and reduce until no liquid remains. Pour the mushroom mixture into a

  • 7.

    Food processor and blend to a smooth purée. Return the purée to the pan and reserve until required

  • 8.

    Trim the tough stalks from the bottom on the asparagus and using a potato peeler, slice along the length into thin ribbons.

  • 9.

    Brush both sides of the Ciabatta with a little olive oil and place a baking sheet lined with parchment paper. Place it an oven that has been pre -

  • 10.

    Heated to 200c and bake for about five minutes until golden brown and crispy.

  • 11.

    Toast the Brioche on both sides and reheat both of the mushroom mixtures. Stir the chopped parsley into the wild mushrooms.

  • 12.

    Place a piece of toasted brioche onto each of four plates. Divide the wild mushroom between each plate and top with a quenelle of mushroom Duxelle. Garnish with some asparagus ribbons and finish each plate with a slice of the crispy Ciabatta. Sprinkle some of the Shitake mushroom powder over and around each plate and serve.


Dried Shitake mushrooms are readily available form Asian food stores. As I mention in the recipe, use an electric coffee grinder to make the powder (if you have one).

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