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

Hello everybody, it is John, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, wood pigeon and wild mushroom toast. It is one of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

See great recipes for Wood Pigeon and wild mushroom toast, Pigeon Fricassee too! See great recipes for Wood Pigeon and wild mushroom toast too! But any game birds like grouse, partridge or wild duck will do here.

Wood Pigeon and wild mushroom toast is one of the most popular of current trending foods in the world. It’s appreciated by millions daily. It’s simple, it’s quick, it tastes yummy. Wood Pigeon and wild mushroom toast is something that I’ve loved my whole life. They are fine and they look fantastic.

To begin with this particular recipe, we have to first prepare a few components. You can cook 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. Take 4 slices brioche
  2. Take 1 tsp onion marmalade
  3. Get 100 g wild mushrooms
  4. Take 80 g mixed leaves (watercress, spinach and rocket) salad
  5. Prepare 6 Wood pigeon breasts
  6. Prepare 1 chicken stock cube

For the mushrooms, heat a small frying pan. When hot, add the rapeseed oil and fry the garlic until golden brown. Add the sliced mushrooms and cook until softened. Be careful - the wood-ear mushrooms can pop and splutter quite ferociously.

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.

Serve the pigeon with the leeks, mushrooms, and a drizzle of the red wine gravy. Transfer the mushrooms onto a lightly greased tray and season them with the salt, pepper, and garlic powder. You can buy our pigeon breasts online today and give this delicious recipe a go for yourselves. Wood Pigeon on toast, with foraged wild mushrooms and blackberries, with a Creme de cassis and blackberry sauce. Entirely shot, foraged and cooked out in the field.

So that’s going to wrap it up for this special food wood pigeon and wild mushroom toast recipe. Thanks so much for your time. I’m confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!