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This vegetarian mushroom recipe requires a bit of work, but the resulting dish is packed with earthy, forest-floor flavours and plenty of contrasting texture. A smooth mushroom ketchup is topped with a confit egg yolk, confit mushrooms and smoky salsa verde, before being covered with wafer-thin sourdough crackers. The reindeer moss can be hard to track down but it's worth it – once deep-fried, it turns beautifully crisp.
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