PREP + COOK TIME 45 MINUTES (+ STANDING) MAKES 1¼ CUPS
15g dried porcini mushrooms ½ cup (125ml) hot water
⅓ cup (80ml) olive oil
2 eschalots (50g), chopped finely 375g portobello mushrooms,
200g swiss brown mushrooms,
6 sprigs fresh lemon thyme 4 cloves garlic, crushed
¼ cup (60ml) dry sherry 2 teaspoons sea salt 1 Place porcini mushrooms in a small bowl, cover with the hot water. Stand for 10 minutes or until mushrooms have softened. Drain, reserving ¼ cup of porcini water. Finely chop rehydrated mushrooms.
2 Heat half the oil in a large frying pan on medium heat. Add half the eschalots; cook, stirring occasionally, for 3 minutes or until softened slightly. Add half the porcini mushrooms and half the combined fresh mushrooms; cook, stirring occasionally, for 6 minutes or until mushrooms have reduced and browned. Transfer to a medium heatproof bowl. Repeat with remaining oil, eschalots and mushrooms. Return all mushrooms to pan with thyme and garlic; cook, stirring, for 2 minutes or until fragrant. 3 Add sherry and reserved porcini water; cook for 5 minutes or until liquid has reduced and mushroom mixture forms a paste. Stir in salt. Serve warm, or cool completely before covering with a layer of olive oil and storing in an airtight jar for up to 3 days.