Wild picked mushrooms in a creamy white wine garlic sauce with strips of crispy bacon cooked on a PotjieKing.
After the recent rains giving some relief to the drought stricken Garden Route a mass of mushroom fairy rings have erupted in the pastures around our home. We have managed to harvest a few kilograms and decided to have breakfast with the first batch.
- 1Kg wild collected mushrooms
- 100ml cream
- 1 x clove garlic
- 3 x strips of back bacon
- White wine
- Olive oil
Clean the mushrooms and cut them into thick strips.
Heat a cast iron skittle pan on the Potjieking, add some Olive oil and fry the bacon strips till crispy.
Remove bacon when cooked and add some butter into pan, add chopped garlic and the chopped mushrooms.
When mushrooms start softening, add a dash of white wine. When wine has reduced add the cream, stir and remove from heat after 1 minute.
Cut up bacon and stir in, plate it and finish off with a garnish of Tumeric and a balsamic reduction.
Enjoy the thrill of the outdoors and what it provides in a sustainable manner.