Pan fried King trumpet mushroom, creamy garlic roasted purée, peanut and tomato salsa

Roasted trumpet mushroom, creamy garlic purée with a peanut and tomato salsa

Ingredients :

•  Trumpet mushroom 

• 2 tsp  Garlic 

• 2 tbsp Walnuts 

• 2 ounce Tomato 

• 2 tsp Shallots 

• 2 tbsp Parsley 

• 5 tbsp Lemon juice 

• 1 tbsp Rosemary 

• 2 tbsp Cream

• 1 ounce Thyme 

• 1/2 tbsp Sugar 

• 2 ounce butter

• Salt &Pepper ( To taste )

Method :

Pan Fried Trumpet mushrooms

• Heat butter in a pan and season the mushroom with salt and pepper 

• Fry the mushrooms till golden and removed from the heat and set aside 

Creamy Garlic Purée 

• Take a bulb of Garlic and roast with Rosemary and thyme add the roasted garlic into a pot of cream 

• Add cream and butter into a pot and bring to a boil

• Add mixture into a blender and blend until smooth in texture 

Peanut and tomato salsa

• Take a bowl and thinly chop tomatoes, sharlots, parsley, and walnuts 

• Add lemon zest, white sugar, salt and pepper and lemon juice 

•Mix all ingredients together and adjust seasoning if needed