Wild Mushrooms on Toast

This decadent dish makes the perfect light lunch or a lovely little starter for a dinner party – especially if it’s being served alfresco! You can use any type of eating mushroom for this, however I think the wild one’s give off the best flavours and bring something rather special to the dish overall.

To serve 4

 Ingredients

100g shitake mushrooms

100g chanterelle mushrooms

100g oyster mushrooms

100g porcini mushrooms

1 red onion, finely chopped

1 clove of garlic, crushed

1 small handful of fresh thyme

1 small handful of parsley, roughly chopped

Knob of butter

100ml single cream

Olive oil

Juice of a lemon

Salt & pepper

1 loaf of rustic sourdough bread

Method

 

v  Thoroughly wash the mushrooms to remove any dirt or bugs and allow to drain.

v  Preheat the grill or the oven on a low heat. Slice the bread into thick slices and drizzle with olive oil. Place under the grill or in the oven for a few minutes on each side until both sides are lightly toasted.

v  Melt the butter and oil in a pan, add the garlic and chopped onions, cooking gently for a few minutes.

v  Add the mushrooms with a little salt and pepper and cook for 6 minutes, at which point the onions should have softened and the mushrooms caramelised.

v  Add the thyme and cream and stir for a further few minutes until the cream begins to bubble.

v  Add the parsley, the lemon juice and season with a little more salt and pepper.

v  Place a slice of toasted bread on each place and spoon a generous helping of mushrooms on top and serve.