Chef Mark Holland's mushrooms, garlic and truffle

Garlic butter 

3 garlic cloves, finely chopped 

1 tsp fresh thyme, finely chopped

1 tsp fresh rosemary, finely chopped

1 tsp fresh chives, finely chopped

1 tsp fresh parsley, finely chopped

1 tsp fresh tarragon , finely chopped 

1 lemon , zested 

Salt and pepper, to taste

200g butter, softened

In a mixing bowl, add the softened butter, all herbs, zest, salt and pepper and combine with a spatula. Roll out a sheet of cling film and roll the softened butter into a sausage shape. Leave in the fridge to set. 

Celeriac purée 

1 whole celeriac, peeled and cut into thumb nail sized pieces 

500ml milk 

120ml pouring cream 

salt and pepper to taste 

lemon juice 

Place the diced celeriac into a heavy based pan, pour over the milk to cover: use water if you need to top up. Bring to the boil then reduce heat and simmer for about 25 minutes until the celeriac is soft. Drain the celeriac of all the milk and pour back into the pan with the cream, bringing back up to the boil. Then remove from the heat. Use a blender/food processor to blend the celeriac and cream until super smooth and glossy. Add salt and pepper and lemon juice to taste. 

Mushroom mix 

(The secret is to slice the mushrooms nice and thick so they absorb all the garlic butter when being sautéed)

100g Australian shiitakes, stalks removed, sliced into quarters

100g Swiss browns, sliced into halves 

100g oysters, sliced into halves 

100g king browns, sliced into large disks 

50ml canola oil 

1 bunch flat leaf parsley, leaves picked and chopped 

1 lemon 

In a large frying pan, fry the mushrooms in canola oil in batches until caramelised. When all the mushrooms are golden and nicely cooked, add a couple of discs of the chilled garlic butter into the pan, allow to melt and start to bubble with the mushrooms, add salt and pepper to taste and little squeeze of half a lemon. Sprinkle with some chopped parsley and you're ready to serve.  

To serve

100g truffle pecorino ( parmesan will do)  

4 large eggs at room temperature 

A few rocket leaves 

Warm up the celeriac purée and spoon a heaped tablespoon in the centre of a hot plate. With the back of your spoon create a little well, separate the egg yolk from the egg white and gently place the egg yolk into the celeriac well. When the mushrooms are sautéed, seasoned and piping hot, scatter them around the celeriac and egg yolk. Place a few rocket leaves over the mushrooms, grate over the pecorino and serve. Make sure you stir all the ingredients together on the plate to finish the dish.

Mark Holland is the executive chef of the Paddo Inn