Pan-fried mushrooms and sour cherries

Preparation info
  • Serves


    • Difficulty


    • Ready in

      1 hr

Appears in

By Alice Hart

Published 2018

  • About

Do buy these golden mushrooms whenever you see them because they are such treasures. Here, they are fried in butter with cherries and wine, and spooned over truffle-spiked potato purée with a few truffle pearls to finish. Truffle pearls are an ingenious vegetarian version of ‘caviar’ made with black truffle and seaweed.


  • 30 g (1 oz) butter
  • 1 tablespoon olive oil


To make the potato purée, steam the potatoes over simmering water for 20–25 minutes until completely tender but not falling apart. Pour all the water out of the saucepan and tip the potatoes into it. Place over a low heat for a few minutes, shaking the pan to dry the potatoes.

Press the potatoes through a ricer if you have one – it will produce the smoothest mash – or use a potato mashe