With mushroom season upon us, Chef Pat McLarnon at Brooks Hotel in Dublin has been to Co. Wicklow to pick some fine specimens.
The mushrooms can be sampled for lunch as Irish mushrooms in garlic cream on Roundstone sourdough toast, or medallions of Irish pork fillet, forest mushroom cream sauce, and homemade gnocchi.
The team heads to the Wicklow mountains regularly to forage for mushrooms and berries. Check it out at brookshotel.ie, it all sounds highly delicious.
Although with Co Dublin at Level 3 restrictions the chances of sampling the fare is now slim, except for denizens of the county.
