Jul 13 2026
Restaurants›Ballast Point Brewing›Forest Mushroom Puree Recipe

Forest Mushroom Puree Recipe

Inspired by Ballast Point Brewing
Time1h 30m
Serves4

wild boar lardon, pickled mushroom, chicharron crumble, Sherry goat milk crema, aromatics

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Ingredients

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Mushroom Puree

Wild Boar Lardon

Pickled Mushroom

Chicharron Crumble

Sherry Goat Milk Crema

Aromatics

Method

Prepare Mushroom Puree

  1. 1

    Sauté Aromatics

    In a large skillet, heat olive oil over medium heat. Add chopped onions and minced garlic, sauté until translucent.

  2. 2

    Cook Mushrooms

    Add the mixed wild mushrooms to the skillet, cooking until they are tender and browned, about 8-10 minutes.

  3. 3

    Blend

    Pour in the vegetable stock, and season with salt and pepper. Simmer for 5 minutes, then blend until smooth.

Prepare Wild Boar Lardon

  1. 4

    Cook Lardon

    In a separate pan, cook the diced wild boar lardon over medium heat until crispy. Set aside.

Prepare Pickled Mushrooms

  1. 5

    Pickle Mushrooms

    Combine white vinegar, sugar, salt, and water in a saucepan. Bring to a boil, then pour over the small mushrooms in a jar. Let cool and refrigerate for at least 1 hour.

Prepare Sherry Goat Milk Crema

  1. 6

    Make Crema

    In a bowl, whisk together goat cheese, heavy cream, and sherry vinegar until smooth. Adjust seasoning if necessary.

Assemble & Serve

  1. 7

    Plate the Dish

    Spread the mushroom puree on a plate, top with crispy wild boar lardon, pickled mushrooms, and sprinkle with chicharron crumble. Drizzle with sherry goat milk crema and garnish with fresh thyme and parsley.

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