300g mixed wild mushrooms (such as slippery jacks, king browns, pine and porcini)
1 litre water
Grated zest and juice of 2 large lemons
A pinch of sea salt
Extra-virgin olive oil, for drizzling
1 small handful of flat-leaf parsley leaves, roughly chopped
2 cloves garlic, finely chopped
½ fresh long red chilli, finely chopped
2 big handfuls of rocket
Sea salt and freshly ground black pepper
Pecorino, for shaving
Lemon wedges (optional), to serve
Chef: Tobie Puttock
1. Gently wipe the mushrooms with a clean cloth or a little brush; never wash wild mushrooms as much of their flavour will disappear down the drain with the water. Roughly chop any large mushrooms and leave the smaller ones whole.
2. Place the water, lemon juice and a pinch of salt in a saucepan and bring to the boil. Plunge the mushrooms into the water and cook for about 3–4 minutes.
Meanwhile, place 2 tablespoons olive oil, lemon zest, parsley, garlic and chilli in a large mixing bowl.
3. Drain the mushrooms and add them to the bowl, then toss to coat. Divide the mushrooms among 4 plates.
4. Place the rocket in the mixing bowl and dress with a little more olive oil, season with sea salt and freshly ground black pepper and scatter over the mushrooms. Shave some pecorino over the top and serve immediately, with lemon wedges to the side if desired.
Variations for wellbeing
Dairy intolerance, gluten intolerance, IBS, lactose intolerance – enjoy as is
History of the dish
London-based chef Gennaro Contaldo is amazing when it comes to finding wild mushrooms. He used to come into the kitchen of Fifteen London with all types of fungi and then proceed to show us his many wonderful ways of preparing them – this is my version of one of these dishes.
* This information was sourced from '9am with David and Kim'