Your Ingredients

  • Damian pike wild mushroom specialist

  • The essential ingredient

  • Naheda's choice

  • Eggs +

A carnival of mushrooms

18-24 button mushrooms

Honey Mustard Dressing:
  • 1 tbsp honey
  • 1 tbsp Dijon mustard
  • Pinch of salt flakes
  • Freshly ground pepper
  • 1-2 garlic cloves, crushed
  • ½ cup extra virgin olive oil
  • 3-4 tbsp verjuice (see Tip) or white wine vinegar
  • Lemon juice (optional)
Fillings:

Selection of your favourite dips

To serve:

Fresh herbs such as chives and flat leaf parsley

  1. Remove the stalks from the mushrooms and set aside in the refrigerator to use in soups, stews or sauces.
  2. Heat the oil in a large saucepan until it begins to ripple.
Prepare the Honey Mustard Dressing:
  1. Place the honey, mustard, salt and pepper in a medium sized mixing bowl and whisk with a fork or a small whisk until well combined. Gradually whisk in the olive oil and finally the verjuice. Adjust the flavour according to your taste – if you would like a zestier dressing add a little lemon juice.
  2. Spoon a little dressing into the cavity of each mushroom and store remaining dressing in the refrigerator.
  3. Use a piping bag or teaspoon to fill the cavities of the mushrooms with your selection of colourful dips.
  4. Heat the pan until the mixture is bubbling gently, then cover and cook while preparing the rest of the ingredients.
  5. Top with fresh herbs and serve, or cover and store in a in the refrigerator for 2-3 hours.
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