Mushrooms on toast

Mushrooms on toast

By
From
Nathan Outlaw's Home Kitchen
Serves
4
Photographer
David Loftus

You might think ‘mushrooms on toast’ sounds a bit boring but this version is far from it. The mushroom cream is particularly good and can be prepared ahead, but the tasty sautéed mushrooms would still be fabulous on their own. You can add other things too: a poached egg, a grilled rasher of bacon, even a char-grilled steak. It’s up to you.

Ingredients

Quantity Ingredient
500-600g mixed wild and cultivated mushrooms, cleaned and halved or sliced if large
3 tablespoons olive oil
2 banana shallots, peeled and finely chopped
75ml verjus
2 garlic cloves, peeled and chopped
2 tablespoons chopped parsley
sea salt
freshly ground black pepper

For the mushroom cream

Quantity Ingredient
a little olive oil, for cooking
1 white onion, peeled and chopped
2 garlic cloves, peeled and chopped
1 tablespoon chopped thyme
350g button mushrooms, sliced
200ml double cream
1 lime, Juiced

To finish

Quantity Ingredient
4 large slices of sourdough
extra virgin olive oil, to drizzle

Method

  1. First prepare the mushroom cream. Heat a large saucepan and add a little olive oil. When hot, add the onion and cook for 1 minute, then add the garlic and thyme and cook for another minute. Tip in the button mushrooms and cook over a medium heat until they’ve released their liquid and started to colour, about 15 minutes. Add the cream and season with salt and pepper. Bring to a simmer and take off the heat.
  2. Tip the mushroom cream mixture into a blender, add the lime juice and blend until smooth. Pour into a bowl and allow to cool. (Cover and refrigerate if not using straight away.)
  3. You will need to sauté the mixed mushrooms in a couple of batches. Heat half of the olive oil in a large frying pan over a medium heat. Add half the mushrooms to the pan and cook for 2 minutes, then season with salt and pepper. Add half of the shallots and cook for another minute. Remove to a warm plate. Repeat with the remaining oil, mushrooms and shallots. Return the first batch to the pan, then add the verjus, stirring to deglaze. Add the garlic and chopped parsley, mix well and season with salt and pepper to taste. Remove from the heat.
  4. Toast the sourdough and warm the mushroom cream. Place a slice of toast on each of 4 warmed plates. Spoon 2 tablespoons of mushroom cream onto each slice, then top with the sautéed mushrooms and shallots. Drizzle over a little olive oil and serve, with the extra mushroom cream on the side.
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