Sauteed Wild Victorian Pine Mushrooms

These jars contain Victorian gold; wild pine mushrooms hand foraged near Ballarat.

Our chef's dice the mushrooms before sautéing with onion and herbs and preserving them. The result? Beautiful, tangy, ready to use mushrooms with a texture is similar to a tapenade. 

We recommend you spread a heaped spoonful on buttery toast and top with an egg or goats cheese and fresh herbs, or for a quick dinner toss through some pasta with some olive oil, black pepper and a quality pecorino. 

Made in the STREAT Collingwood kitchen from 95% Australian ingredients.