Wild Mushrooms on Toast

With the summer almost here, my mind-set and tastebuds for cooking and eating have turned alfresco. 

The heating’s turned off, the doors and windows flung open, and that little summer number has been liberated from hibernation over the winter months. 

Whether I’m dining out and about, or at home, I like to do so with the warm glow of the evening sun on my back, engaging in the natural beauty of one of nature’s landscapes as I sip on an icy-cold Pimms – life couldn’t be more idyllic. 

On a summer’s day, I like to keep things simple with minimal time spent in the kitchen, and maximum time spent in the sun catching some natural rays. 

For this reason, wild mushrooms on toast is the next best thing after a barbie. 

It’s quick and easy to prepare, embodying a rustic style with earthy flavours that represent the alfresco theme I’m going for.

It makes the perfect light lunch or supper, and goes down a treat as a dinner party starter. You can use any type of eating mushroom, 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

Cotswold Gold Extra Virgin Rapeseed Oil

Cook's note ~ their smoked, garlic or chilli infused oils are exciting alternatives to use in this dish!

Juice of a lemon

Salt & pepper

1 loaf of rustic sourdough bread

Method

v   Shake and brush the mushrooms to remove any dirt or bugs.

Cook’s note ~ do not wash the mushrooms, as they absorb water which is then released during cooking, making them really soggy.

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 and season with a little salt and pepper. 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 plate and spoon a generous helping of mushrooms on top and serve with a large glass of Pinot Grigio or Sancerre.