posh mushrooms with wild garlic on toast
Mushrooms on toast is a great lunch or brunch dish. If wild garlic is out of season you can use sorrel or spinach instead.
Ingredients
- 4 slices sourdough bread
- 75g/2½oz butter
- rapeseed oil, for cooking
- 1 banana shallot, chopped
- 4 garlic cloves, grated
- 400g/14oz seasonal mushrooms (such as St George’s, wild or button mushrooms), larger mushrooms halved
- 100ml/3½fl oz double cream
- truffle oil, to taste (optional)
- ½ bunch chives, chopped (or one spring onion, finely chopped)
- 3 tbsp chopped parsley
- 100g/3½oz wild garlic leaves
- salt and pepper
- lemon juice, to taste
- 100g/3½oz Parmesan (or a similar vegetarian hard cheese), grated
Directions
- I like to cook my sourdough on a griddle for that ‘burnt’ bar marked flavour, but you can just grill it if you don’t have a griddle.
- In a large frying pan, heat the butter and a little rapeseed oil. Add the shallot and grated garlic and gently fry until soft. Add the mushrooms.
- Fry over a high heat until just cooked. Add the double cream and a splash of truffle oil and cook until the volume of liquid has reduced and the mushrooms are glazed and creamy.
- Stir in the chives, parsley and wild garlic. Season, to taste, with salt and pepper. Add lemon juice, to taste.
- Serve the mushrooms on the toast with the grated Parmesan on top.