breakfast

Creamy wild mushrooms on toast

December 09

Mushrooms are at their best in Fall and I love the flavor they bring to the sauce, here I’ve used a mixture of wild mushrooms but you can use whatever you get your hands on. The Parmesan brings a salty creaminess to the sauce, you can pop the heel of the parmesan into the sauce if you like, it adds the most delicious flavour. The sourdough will help to mop up all that delicious sauce!

Serves 2
15mins

Method

1. Heat one tablespoon of the oil in a large pain over a medium heat, add the thyme shallot and cook for 3-4 minutes until softened.
2. Add the butter and once melted toss in the mushrooms and garlic, fry for 6-8 minutes until they catch a little colour and have softened, stirring regularly. Season to taste.
3. Reduce the heat, stir through the cream and half the parmesan, simmer gently for 2-3 minutes until slightly reduced. Season to taste.
4. While they are cooking heat a griddle pan over a high heat. ~Brush each side of the sourdough using the remaining tablespoon of oil and then place on the pan for up to 1 minute either side until you get charred marks. Serve on a plate. top with the mushrooms and the remaining parmesan.

2 tbsp olive oil

2 sprigs thyme, leaves removed

1 shallot, finely diced

Knob butter

3 cups wild mushrooms, roughly chopped if large

1 garlic clove, minced

3/4 cup double cream

1/4 cup finely grated parmesan

2 slices Rustik oven sourdough

Sea salt and freshly ground black pepper

2 tbsp olive oil

2 sprigs thyme, leaves removed

1 shallot, finely diced

Knob butter

3 cups wild mushrooms, roughly chopped if large

1 garlic clove, minced

175ml double cream

50g finely grated parmesan

2 slices Rustik oven sourdough

Sea salt and freshly ground black pepper

You'll Need

Large frying pan

Griddle pan

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