Pine Mushrooms from the Forest, Confit Leek, Rape Juices and Pecora Dairy Yoghurt

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By James Viles

Published 2016

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Mushroom season in the forest is an inspiring time. Taking in the smell of the damp forest floor and green pine in the crisp cold air is a great way to start the day. We put this dish on the menu every year: it’s very simple and is all about the pine mushrooms.