Bruno & Co – Truffle Mushroom Medley

Method: 

Mushroom

• Boil 2 litres of salted water. Prepare iced water in a large container. 
• Slice flat and baby king brown mushrooms; separate other mushrooms due to varied cooking times. 
• Blanch mushrooms: oyster for 1 minute, flat for 3 minutes, others for 2 minutes. 
• Transfer mushrooms to iced water to cool. Drain and mix with truffle oil, parsley, garlic. Season. 

Cashew Cream

• Soak cashews for 15 minutes. Add garlic and boil until soft (15 minutes). 
• Drain, retaining the liquid. Blitz cashews with salt, lemon, and liquid until creamy. Season if needed. 

Cashew & Walnut Crumb

• Roast nuts for 12 minutes, shaking every 4 minutes. Cool and blitz to chunks. 

Beetroot Puree

• Oven-roast beetroot with cinnamon, covered halfway with water, until soft (~1.5 hours). 
• Keep some water, discard cinnamon, peel beetroot (wearing gloves). 
• Blitz until smooth, adding reserved water and seasoning. 

To Serve

• Sauté 100g mushrooms in olive oil for 2 minutes; mix in spinach. 
• Toast bread (e.g., focaccia).  
• Spread with cashew cream, top with mushrooms, truffle oil, feta, nut crumb, beetroot puree, and finish with a poached egg.