4 marron (1 per person)
200g assorted fresh mushrooms
50g smoked butter
25g dried mushrooms
1 pickled walnut
25ml Sherry vinegar
50g walnuts (roasted, skins removed)
1 Manjimup truffle
freshly picked pine fronds
freshly picked sorrel
extra virgin olive oil or pine oil
Bring a pot of water to the boil and blanch the marron for one minute. Refresh in iced water. Remove the tail and cut along the back of the tail. Carefully remove the meat and reserve until required. For the mushroom vinaigrette, place the dried mushrooms and sherry vinegar in a container to let the mushrooms re-hydrate for one hour. In a blender add the mushrooms, vinegar, pickled walnut, a few generous shavings of the truffle and 100ml of grapeseed oil. Puree until fine, season with salt and reserve. Prepare each mushroom variety according to your preference. When ready to serve place two sauté pans on the stove. Add the smoked butter to one pan and sauté the mushrooms until they are just cooked. Season and reserve keeping warm. In the other pan add a little grapeseed oil and sauté the marron for one minute. To serve, place a teaspoon of the mushroom vinaigrette on the plate and drag a spoon through it. Place some of the sautéed mushrooms along this. Sprinkle with some of the toasted walnuts, top with the marron, some of the fresh pine fronds and sorrel. Shave some fresh truffle over the top and drizzle with a little oil.
Serve to your guests and pat yourself on the back!
Recipe courtesy of Executive Chef at Vasse Felix, Aaron Carr