Posh Mushrooms With Garlic And Parsley On Toast
This savory mushroom toast recipe combines earthy mushrooms and aromatic garlic cooked in a rich cream sauce, then piled high on crispy sourdough toast with a finishing touch of tangy Parmesan. It's a flavorful dish that's perfect for a special breakfast or brunch!
— Constant Cookbook
Ingredients
- 4 slices sourdough bread
- 75g/2½oz butter
- , for cooking rapeseed oil
- 1 banana shallot
- 4 garlic
- 400g/14oz seasonal mushroomsmushroomsmushrooms
- 100ml/3½fl oz double cream
- , to taste truffle oil
- ½ bunch chopped chives
- 3 tbsp chopped parsley
- 100g/3½oz wild garlic
- and pepper salt
- , to taste lemon juice
- 100g/3½oz parmesan
Instructions
- I like to cook my sourdough on a griddle for that âburntâ bar marked flavour, but you can just grill it if you donât 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.
Cook Time
30M
Prep Time
PT30M
Yield
Serves 4
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