Cook it like Rústico, sharing secrets from the Rústico kitchen

PX mushroom, toasted sourdough

Some of our dishes are relatively new; some go way back, in this case to the Rockingham foreshore and former head chef at our original Rústico, Shannon Whitmore: mushrooms with a pedro ximinez cream and charry sourdough. It’s still a menu staple 15 years later, and as a dish to prepare at home, simple, and like any, the better the ingredients, the better the result. But when it’s right, it really balances on the pivot between sweet and savoury, dessert and mains, bringing the meaty texture of sautéed mushrooms, the crunch of toasted, day-old sourdough and the richness of the cream to hit all the texture nodes.

Head chef Mike McAllister describes the dish as “slightly polarising... a dish people either love or hate” but one that emphatically showcases “how simple ingredients can bring their own complexity. The flavour comes from the cooking technique, how far you take the sherry reduction, the mushroom sauté or the final season. It’s different every time, and it works with any mushroom.”

Having said that, these mushrooms have their own fan club; we even know couples that won’t share their mushrooms, with each ordering their own portion. Bless them.

An important note: seasoning is critical. We suggest serving these magic mushrooms with char-grilled sourdough finished with some good olive oil and plenty of quality sea salt flakes... It really makes a difference.

A second important note: don’t be stingy with the butter. Use good quality butter and don’t be afraid to exceed the recommended amount, if you’re a buttery type of  person. Just saying.

Ingredients:    

30ml canola oil                                                    

100gr mushrooms (sliced)

200ml pouring cream                                                                       

30ml sweet cooking sherry

60ml Pedro Ximenez Sherry (PX)

50gr butter                                                                                         

Salt (for seasoning)

4 slices sea salted toasted or char-grilled sour dough

Method:

In a hot pan, sauté the mushrooms in canola until sealed.

Deglaze the pan with the PX and the sweet cooking sherry, reduce to a sticky glaze.

Add the cream, and reduce back to a smooth semi-thick consistency.

Season with salt and mix well.

Stir through butter at the very end for a shiny, viscous finish.

Serve on a plate with the toasted sourdough and mushrooms in a bowl.

Ensure sauce is saucy enough for ease of sharing, bread slices are generous enough, the final cream reduced and not watery and sweet but still has a savoury note.