Ingredients
Mushroom Mix
oyster
white pearl
baby king brown
shimeji
flat field
½ bunch parsley
10g minced garlic
1 tbsp truffle oil
30g spinach
Beetroot Puree
300g beetroot
1 cinnamon stick
Cashew & Walnut Crumb
30g cashews
50g walnuts
Cashew Cream
100g cashews
10g garlic
20ml lemon juice
Method
Mushroom Mix
Boil 2 litres of salted water. Prepare iced water in a large container.
Slice flat and baby king brown mushrooms; separate other mushrooms due to varied cooking times.
Blanch mushrooms: oyster for 1 minute, flat for 3 minutes, others for 2 minutes.
Transfer mushrooms to iced water to cool. Drain and mix with truffle oil, parsley, garlic. Season.
Cashew Cream
Soak cashews for 15 minutes. Add garlic and boil until soft (15 minutes).
Drain, retaining the liquid. Blitz cashews with salt, lemon, and liquid until creamy. Season if needed.
Cashew & Walnut Crumb
Roast nuts for 12 minutes, shaking every 4 minutes. Cool and blitz to chunks.
Beetroot Puree
Oven-roast beetroot with cinnamon, covered halfway with water, until soft (~1.5 hours).
Keep some water, discard cinnamon, peel beetroot (wearing gloves).
Blitz until smooth, adding reserved water and seasoning.
To Serve
Sauté 100g mushrooms in olive oil for 2 minutes; mix in spinach.
Toast bread (e.g., focaccia).
Spread with cashew cream, top with mushrooms, truffle oil, feta, nut crumb, beetroot puree, and finish with a poached egg.
