Mysterious Mushrooms & Rare Radishes

To match Luna Lovegood’s quirky spirit and alternative clothing, I’ve created a dish with exotic mushrooms and roasted radishes upon sourdough bread.

Servings

2

Ready In:

40 mins

Good For:

Dinner

Inspiration from

Luna Lovegood

Luna Lovegood is one of my favourite characters from the Wizarding World of Harry Potter. As a fellow Ravenclaw, it’s great to see a cast of quirky characters against the good and evil characters you see throughout the rest of the series.

“The girl gave off an aura of distinct dottiness. Perhaps it was the fact that she had stuck her wand behind her left ear for safekeeping, or that she had chosen to wear a necklace of Butterbeer caps, or that she was reading a magazine upside down.”

– Harry Potter and the Order of the Phoenix

For Luna, I have chosen mushrooms and prosciutto on sourdough toast with roasted radishes, to match her quirky spirit. As she is known to be friendly towards magical creatures, I thought to keep her dish exotic with different styles of mushrooms. She also commonly wears radish earrings so I intended to incorporate this into the dish too!

The Hunchback of Notre Dame Salade Niçoise

Ingredients

  • 4 large slices sourdough bread
  • 1 tbsp olive oil
  • 4 slices prosciutto
  • 1 knob of butter
  • 350g mixed mushrooms
  • 1 garlic clove, crushed
  • 4 tbsp crème fraîche
  • Parsley leaves, finely chopped
  • Rocket leaves, to garnish

For the Roasted Radishes

  • 2 bunches radishes
  • 1 tbsp olive oil
  • 1 pinch of salt
  • 1 tbsp Rosemary, chopped
  • 1 tbsp honey

For the mushrooms, use a mixture of different mushrooms to create an intense flavour. I chose a medley of Forestiere, Shiitake, Chanterelle, Mousseron, and St George’s mushrooms. Take a look at your local supermarkets range of exotic and wild mushrooms and try something you haven’t had before!

When you roast the radishes, it creates a different flavour to raw radishes. It instead turns soft and sweet compared to the raw form. Roasting them whole keeps all the sweet flavours locked in so they burst out when you bit into them!

The Hunchback of Notre Dame Salade Niçoise
The Hunchback of Notre Dame Salade Niçoise
The Hunchback of Notre Dame Salade Niçoise
The Hunchback of Notre Dame Salade Niçoise

Step by Step Instructions

Step 1

Preheat oven to 200ºC. Grease a baking sheet with olive oil. Place radishes on the baking tray and toss with olive oil, salt, rosemary and honey. Roast for 30-35 minutes, stirring occasionally so they cook evenly and don’t burn. Remove from oven when wrinkled with a crispy exterior and soft interior.

Step 2

Slice and toast the sourdough bread, then set aside. Heat a large frying pan with the olive oil. Fry the prosciutto in the pan for about 2 mins on each side until golden and crisp. Break into large pieces and set aside on some kitchen paper.

Step 3 

Add the butter to the pan followed by the mushrooms. Cook for 2 mins, then add the garlic and crème fraîche. Cook for 3-5 mins more until the mushrooms are soft and lightly coated in the crème fraîche. Stir through a little parsley.

Step 4

Pile up on the toasts and top with the prosciutto and more parsley. Serve with the roasted radishes and garnish with some rocket leaves on the side.

Luna's Mysterious Mushrooms & Rare Radishes

To match Luna Lovegood's quirky spirit and alternative clothing, I've created a dish with exotic mushrooms and roasted radishes upon sourdough bread.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Main Course
Cuisine: French
Keyword: Harry Potter, Luna Lovegood
Servings: 2 people

Equipment

  • Frying pan
  • Kitchen roll
  • Toaster
  • Baking Tray

Ingredients

  • 4 slices Sourdough Bread
  • 1 tbsp Olive oil
  • 4 slices Prosciutto
  • 1 knob Butter
  • 350 g Mixed Mushrooms
  • 1 clove Garlic crushed
  • 4 tbsp Crème Fraîche
  • Parsley leaves finely chopped
  • Rocket leaves to garnish

For the Radishes

  • 2 bunches Radishes
  • 1 tbsp Olive oil
  • Salt
  • 1 tbsp Rosemary chopped
  • 1 tbsp Honey

Instructions

  • Preheat oven to 200ºC. Grease a baking sheet with olive oil. Place radishes on the baking tray and toss with olive oil, salt, rosemary and honey. Roast for 30-35 minutes, stirring occasionally so they cook evenly and don't burn. Remove from oven when wrinkled with a crispy exterior and soft interior.
  • Slice and toast the sourdough bread, then set aside. Heat a large frying pan with the olive oil. Fry the prosciutto in the pan for about 2 mins on each side until golden and crisp. Break into large pieces and set aside on some kitchen paper.
  • Add the butter to the pan followed by the mushrooms. Cook for 2 mins, then add the garlic and crème fraîche. Cook for 3-5 mins more until the mushrooms are soft and lightly coated in the crème fraîche. Stir through a little parsley.
  • Pile up on the toasts and top with the prosciutto and more parsley. Serve with the roasted radishes and garnish with some rocket leaves on the side.

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