NAVI RECIPES

Whether you are an aspiring chef or simply love to cook at home, Chef Julian Hills shares some of his go-to recipes to replicate in your kitchen.

An elevated take on classic mushrooms on toast, Chef Julian Hills shares a recipe that impresses and delights everyone at a casual Sunday brunch. Sauteeing a combination of lionsmane, pine and oyster mushrooms with Jerusalem artichokes in homemade dashi and a la grecque, he then places the mixture on toasted sourdough and tops it with a drop of balsamic and fresh parsley.

Serves 2.

ingredients

Dashi

70g Kombu (You can buy this from Asian grocery stores or Woolworths)
2L Water

A La Grecque

4 Shallots
1 Garlic clove
1 Celery stalk
2 Jerusalem artichokes
5 Sprigs of thyme
2 Lemon peels
1 Tsp black peppercorn
100ml Blended oil
750ml White wine
Salt, to taste

Sauteed Mushrooms

1 Lionsmane mushroom
200g Pine mushrooms
200g Oyster mushrooms
Parsley
1 Shallot
1 Garlic clove
2 Jerusalem artichokes

Method

Dashi

Place water and kombu in a resealable sandwich bag and seal
Steam at 75 degrees for 45mins

A La Grecque

Brunoise (finely cube) shallot, carrot, celery and garlic and two Jerusalem artichokes
Sauté in blended oil, without colour until translucent taking care not to overcook.
Make a bouquet of thyme, pepper & lemon peel and place in the pot
Add white wine and reduce rapidly until there is not much liquid left.
Season, remove the bouquet and store.

Sauteed Mushrooms & Artichokes

Quarter 2 artichokes and shallow fry in oil until golden, remove and allow to cool to room temperature.
Poach lionsmane mushrooms in the dashi with a tablespoon of butter at a simmer for 15 minutes, flip the mushrooms and poach for a further 15 minutes. Remove from the dashi and allow to cool slightly, then tear apart loinsmane mushroom. Set aside.  
Roughly chop other mushrooms and set aside.
Slice shallot and garlic and set aside.
Chop parsley and set aside.

Pulling it altogether

In an almost smoking pan, add a splash of olive oil then the uncooked pine and oyster mushrooms, followed by a tbsp of butter. Sauté for 1 minute, then add the loinsmane, roasted artichoke and a la grecque, and continue sauteing.
Add dashi from poaching the loinsmane, then cook until the liquid is all gone. Remove from heat.
Add a drop of balsamic and fresh parsley, check the seasoning and serve on toasted sourdough.