Wood Pigeon and wild mushroom toast
Wood Pigeon and wild mushroom toast

Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to make a special dish, wood pigeon and wild mushroom toast. One of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.

Wood Pigeon and wild mushroom toast is one of the most favored of recent trending foods in the world. It is simple, it’s quick, it tastes delicious. It is appreciated by millions every day. Wood Pigeon and wild mushroom toast is something that I have loved my whole life. They’re fine and they look fantastic.

Heat a griddle pan on a medium-high heat with a drizzle of vegetable oil. This recipe for pan fried wood pigeon with beetroot and pickled wild mushrooms, was developed by the head chef at Gordon Ramsay's York and Albany restaurant. - Wash and cut all mushrooms, place into the pan and bring up to the boil. - Take off the heat and leave to rest. Pan-fried pigeon breast, wild mushroom and beetroot salad.

To begin with this particular recipe, we must prepare a few components. You can have wood pigeon and wild mushroom toast using 6 ingredients and 9 steps. Here is how you can achieve it.

The ingredients needed to make Wood Pigeon and wild mushroom toast:
  1. Get 4 slices brioche
  2. Get 1 tsp onion marmalade
  3. Get 100 g wild mushrooms
  4. Make ready 80 g mixed leaves (watercress, spinach and rocket) salad
  5. Take 6 Wood pigeon breasts
  6. Prepare 1 chicken stock cube

Spread evenly among toasts, then top with mushroom mixture. Mark Gough prepares a meal that can be rustled up in minutes, with ingredients sourced from the woods. Add the wild garlic to the mushrooms and allow to wilt. Place the kale in a pan, add a small amount of boiling water and steam.

Instructions to make Wood Pigeon and wild mushroom toast:
  1. Heat a griddle pan on a medium-high heat with a drizzle of vegetable oil. - Boil a kettle.
  2. Pat the pigeon breasts dry. Season then add to the pan. Cook for 3mins on each side. - Meanwhile roughly chop the mushrooms.
  3. Remove from the pan and out to one side to rest.
  4. Add the mushrooms to the pan to cook.
  5. While the mushrooms cook. Add 150ml of boiled water to the chicken stock cube and the onion marmalade. Mix well.
  6. Add the stock to the pan. Cook to reduce until it becomes a thick and sticky consistency.
  7. Meanwhile, begin toasting the brioche and add the salad leaves to a bowl.
  8. Add the mushroom mixture to the bowl and mix well.
  9. Serve by placing the leaves and mushroom mixture on top of the brioche followed by the pigeon breast sliced.

Jamie is woods foraging for a tasty and extremely expensive picnic lunch. An affordable and easy lunch idea. Most of it made it's way onto TV but this little gem, where Jamie hunts for wild mushrooms and truffles, has just found its way out of the time vaults. Wild Mushroom Toast is an excellent recipe to start the day with. Learn how to make/prepare Wild Mushroom Toast by following this easy recipe.

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