Butter & Queen Boletes

Robin and our buddy Matt did a trade the other day, the result being we got a massive bag of freshly picked bolete mushrooms.

Butter and Queen Boletes.

Lamb shoulder blade cuts, with a light dusting of sea salt, and black pepper on the other side.

Salt-cured anchovy & black pepper.

Boletes sliced and sauteeing in juices from the lamb & coconut oil. At right you can see freshly picked oregano & thyme, and garlic.

Here I've just added some butter at the end of the bolete cooking time, along with the rough cut garlic and herbs.

Finally, diced organic red potatoes simmering in the butter/oil from the previous dish. Here I've just hit them with a good amount of smoked paprika, something I used to do with potatoes when I worked for Chef Tony. This made for a great breakfast, along with some raw arugula.

Here's the finished dish on the plate.

Above & below: cooking Beef (Carne Asada), Onions, Brocolli, & Boletes. Threw in some sesame too.