Mushrooms

• 12 small wild pine mushrooms
• 4 small wild slippery jack mushrooms
• 100 ml (3½

The mushrooms should be cooked just before serving. I use a specially made hot smoker that roasts the mushrooms and perfumes them with smoke at the same time. This greatly intensifies the natural flavour of the mushrooms. It is possible to cook them in a similar way in a kettle barbecue (such as a Weber) using natural charcoal (not petroleum-based) and soaked woodchips to create smoke.