Posh mushrooms on toast recipe
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. 4 slices sourdough bread75g/2½oz butterrapeseed oil, for cooking1 banana shallot, chopped4 garlic cloves, grated400g/14oz seasonal mushrooms (such as St George’s, wild or button mushrooms), larger mushrooms halved100ml/3½fl oz double creamtruffle oil, to taste (optional)½ bunch chives, chopped (or one spring onion, finely chopped)3 tbsp chopped parsley100g/3½oz wild garlic leavessalt and pepperlemon juice, to taste100g/3½oz Parmesan (or a similar vegetarian hard cheese), grated 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 Method 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. 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. 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. 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. 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. 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. Serve the mushrooms on the toast with the grated Parmesan on top. Recipe tips If wild garlic is not in season, or you don't have any, you can just use a crushed clove of normal garlic. The Parmesan has a wonderful dairy acidity that cuts through the richness of this dish, but vegetarians can use similar vegetarian hard cheeses.