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

Preparation info

  • Recipe for

    Four

Appears in

Biota

By James Viles

Published 2016

  • About

Method

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.