Chanterelles, parmesan, walnuts & preserved lemon

Chanterelles, parmesan, walnuts & preserved lemon

By
From
Breddos Tacos
Serves
4
Photographer
Kris kirkham

Ingredients

Quantity Ingredient
50g unsalted butter
3 garlic cloves, finely chopped
1 sprig thyme
200g chanterelle or girolle mushrooms
2 tablespoons crushed walnuts
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
1 teaspoon smoked paprika
1 tablespoon double cream
1 tablespoon finely chopped parsley
1 tablespoon finely chopped preserved lemon

To serve

Quantity Ingredient
8 tostadas
handful pea shoots
4 tablespoons parmesan cheese shavings
dried chilli flakes

Method

  1. Heat a frying pan on a medium heat and add the butter, garlic and thyme. Once the butter has melted, add the mushrooms and walnuts along with the salt and pepper. Cook the mushrooms for 3–4 minutes, until they absorb the butter and begin to brown. Remove from the heat and stir through the smoked paprika and cream. Mix in the parsley and preserved lemon.
  2. Put 2 tostadas on each plate. Add the mushroom mixture and the pea shoots, then scatter the Parmesan shavings over the top. Sprinkle with dried chilli flakes and serve.
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