Serving suggestions for our forest mushroom thins

Serving suggestion for our forest mushroom thins

Written by Liz Wakefield

24th April 2020

Sussex Gourmand thins are the perfect base for tasty canapés and snacks. Hand-crafted super-thin, with organic butter and a blend of three organic flours, including wholegrain, their unique triangular shape makes creating attractive low-carb snacks and canapés a doddle. They’re full of flavour, yet subtle enough to let the topping shine.

Our forest mushroom thins were created for our forest canapes – lovely earthy flavours to reflect the landscape where deer roam, but they go well with so many toppings, including:

  • Truffle Ewe and quince paste or membrillo – a wonderful cheese from High Weald Dairy – it features in our Taste of Sussex hamper. The sweetness and flavour of the quince is a perfect match for this delicious sheep’s milk cheese.
  • Our super tasty venison bresaola, with creamy horseradish sauce or celeriac remoulade.
  • A slice of goats cheese – you can’t do better than Sussex’s own Golden Cross – and a piece of roasted pepper, or red pepper relish.
  • Celeriac remoulade, sprinkled with beetroot powder. To make celeriac remoulade, simply finely grate celeriac and add a few large tablespoons of mayonnaise; a tablespoon of crème fraiche or yoghurt and a couple of teaspoons of Dijon mustard, with salt and pepper. You can buy beetroot powder at most health food shops.
  • A dab of creamy horseradish sauce and a slice of smoked duck or smoked venison.
  • A generous spread of cream cheese and a chunk of pickled beetroot.
  • Chicken liver pate (or any other) and a parsley leaf to make it pretty.
  • Pork or rabbit rillettes, with a cube of pickled cucumber to balance off the fat. To pickle cucumber, cut out the seeds, slice into a small dice and soak in mirin for 15 mins.
  • A slice of Roquefort (or Brighton Blue from High Weald Dairy if you want to stay true to Sussex), topped with half a candied walnut – to candy 100g of walnut halves, roast them in the oven on a baking tray at 180 degrees C; put 50g sugar in a thick-bottomed pan and cook until melted and just turning golden, then add the walnuts and quickly stir together, before placing each half separately on a baking sheet covered with baking parchment. Finally sprinkle with a dash of salt.
  • With a generous slice of Sussex brie with truffles from Allsop & Walker

You can buy all the Sussex cheeses mentioned at most good Brighton delis.

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