Mushrooms on toast is a great favourite of mine. If wild garlic is out of season you can use sorrel or spinach instead.
- 4 slices
rapeseed oil, for cooking
- 1 banana
garlic cloves, grated
- 400g/14oz seasonal
mushrooms (such as St George’s, wild or button mushrooms), larger mushrooms halved
- 100ml/3½fl oz
truffle oil, to taste (optional)
- ½ bunch
chives, chopped (or one spring onion, finely chopped)
- 3 tbsp chopped
wild garlic leaves
- salt and pepper
lemon juice, to taste
parmesan (or a similar hard cheese), grated
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.
The parmesan has a wonderful dairy acidity that cuts through the richness of this dish, but s can use similar hard cheeses.