Sauteed Pine Mushrooms

by Nick Benson

Pine mushrooms are my favourite. When the season is on they are one of the best breakfast foods, hearty, warming on a cool autumnal morning.




You'll need

  • Pepper
  • Salt
  • Butter
  • 1 cup almond meal
  • 2 cloves of Garlic
  • 1 Sprig of rosemary
  • 4 Pine mushrooms

Here's how

  1. Once the almond meal has crisped, sprinkle it over the pine mushrooms and serve with scrambled eggs and a fresh heirloom tomato salad.
  2. When they are ready, set them aside. Melt a generous knob of butter in the same pan, add the two cloves of garlic, crushed and a sprig of rosemary. Add in a handful of almond meal and mix all the ingredients together, ensuring everything is coated in butter.
  3. Brush any dirt off your mushrooms and slice them about 1cm thick. Melt some butter in a pan over a medium heat and fry your mushrooms, ensuring they are coated in the melted butter.

About the Author

Nick Benson

Martini, Negroni, 2004 Curly Flat pinot. All eatin', all dancin'. Get me on a stream, catching trout, cooking over a fire for a bunch of people.

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