Pine mushrooms: From the forest to your plate

When it comes to sourcing produce, there’s nothing quite like the practice of gathering wild food. This month, Ducks trio, Andy Allen, Darren Robertson and Mark La Brooy joined fellow chef James Viles, and headed down south into pine forest country to forage for wild pine mushrooms. What they came back with was a very impressive bounty of fresh mushies and no shortage of ideas for how to make them work on a plate.

In Bronte, the chefs served up a breakfast special of sautéed pine mushrooms with stracciatella, scrambled eggs, pickled mushrooms, garlic, parsley and lemon, while the kitchen at Rosebery got creative with pine mushrooms sautéed w garlic and thyme, sourdough toast, gremolata, pecorino cheese and cashew crumb. But that’s not the last you’ll see of the boys’ mushroom haul – they’ve got plenty pickling for future specials. Keep an eye out for the bright foraged favourites making their way into more ‘Ducks’ dishes, including a pine mushroom, caper, thyme, chilli oil and pecorino on the epic new Wild Winter Wednesdays menu.

2019-05-13T00:26:48+00:00