Preparation info

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By Brent Savage

Published 2010

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  • 600 g (1 lb 5 oz) field mushrooms, trimmed
  • 20 ml ( fl oz) confit garlic oil
  • 30 g (1 oz) confit garlic cloves, drained
  • 30 g (1 oz) ground almonds (almond meal)
  • sea salt and freshly ground black pepper


Dice the mushrooms into 1 cm (½ inch) cubes. Place in a frying pan with the oil. Place over medium heat and cook until softened. Cool and spread over a baking tray lined with baking paper. Dry in a dehydrator at 60°C (140°F) for 3 hours. Alternatively, place in the oven on the lowest temperature and leave until completely dry.

Transfer to a food processor, add the confit garlic and ground almonds and process to form a crumb-like consistency. Season with salt and pepper. Set aside.

This can be made 1 day in advance and stored in an airtight container in the fridge. Bring to room temperature before serving.