Posh mushrooms with garlic and parsley on toast
Prep time less than 30 mins
Cook time less than 30 mins
Serves 4
Dietary Vegetarian
Mushrooms on toast is a great favourite of mine. If wild garlic is out of season you can use sorrel or spinach instead.
Method
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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.
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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.
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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.
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Stir in the chives, parsley and wild garlic. Season, to taste, with salt and pepper. Add lemon juice, to taste.
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Serve the mushrooms on the toast with the grated parmesan on top.
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
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