Woodwillows

Mycofarm mushroom farm is only a couple of minute’s drive from my place. Of the varieties they cultivate, I think the woodwillow is the most interesting in texture and taste. Sauté in a screaming hot pan with butter and garlic and deglaze then with a little wine. It may sound unusual but I like to season with light soy instead of only salt. Poached egg on the side and a nice toast complete a hard-to-top breakfast.