West coast pine and lobster mushroom sautee with urchin roe

Guest Chef – Daryle Ryo Nagata

Preparation time 25 minutes.

Ease of preparation is Moderate.

Serves 4

Ingredients

• 8 pieces Pine Mushroom (Sliced)
• 8 pieces Lobster Mushroom (Sliced)
• 6 Cloves Garlic (Sliced)
• 2 tablespoons Chives (finely chopped)
• 3 ounces white wine (dry)
• 4 tablespoons Shallots (finely diced)
• 1/2 cup 36% cream
• 4 pieces sea urchin roe
• 2 ounces olive oil, extra virgin
• 24 pieces kawari sprouts
• 16 pieces sorrel leaves
• To taste salt and pepper

Directions

1. Pre-heat a large sauté/frying pam on medium -high heat for 1 minute
2. Add olive oil then the mushrooms, season with salt & pepper and sauté for 1 minute on each side
3. Add the garlic & shallots, cooking for an additional 1/2 minute
4. Add white wine & cream
5. Stew the mushrooms, reducing the sauce for 1/2 minute
6. Season with salt & pepper and finish with chives
7. Present two slices of each mushroom alternately on top of each other on the centre of the plate
8. Finish with the chive cream sauce and 1 piece of sea urchin roe, wilted sorrtel & kawari sprouts