August 24, 2023

Bruno & Co – Truffle Mushroom Medley

News & Insights
Armadale food, wine, and coffee destination, Bruno & Co. presents their signature dish by Chef Adam Pritchard: the Truffle Mushroom Medley.


Mushroom mix

– oyster
– white pearl 
– baby king brown
– shimeji
– flat field
– ½ bunch parsley
– 10g minced garlic
– 1 tbsp truffle oil
– 30g spinach 

Beetroot Puree  

– 300g beetroot
– 1 cinnamon stick 

Cashew & Walnut Crumb 

– 30g cashews
– 50g walnuts 

Cashew Cream  

– 100g cashews
– 10g garlic
– 20ml lemon juice 



  • 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.