Foraged Pine Mushrooms

• 2 generous tbsp butter
• Couple of handfuls chopped saffron milk caps
• Handful of chopped garlic chives
• A few sprigs of fresh thyme
• Pinch murray river salt flakes
• Freshly ground black pepper
• Splash extra virgin olive oil
• Shaved Sardinian pecorino cheese
• Prosciutto crumbs

1. To make the prosciutto crumbs. Place 4 slices of prosciutto under a medium grill and cook until crisp and dry. Remove from grill and set aside to cool.
2. Heat a frypan, add butter and a splash of olive oil, add mushrooms and cook for a few minutes. Add garlic chives, thyme, season and cook for a few minutes.
3. Serve mushrooms, drizzle over a little olive oil, top with pecorino and crush the grilled prosciutto over the mushrooms in your hand.
4. Serve with your favourite breakfast sides or as a side dish.rnShare

generous, couple, handful, thyme, salt, freshly ground black pepper, extra virgin olive oil, pecorino cheese, crumbs

Taken from food52.com/recipes/36944-foraged-pine-mushrooms (may not work)