I tried to break up with bread and for the most part we’re fine apart but there are one or two dishes I just can’t get over. This mushrooms on toast recipe is the perfect lazy brunch or light lunch when you want to feel indulged and cared for without putting in a tonne of work.
The citrus lifts the flavours while the cream adds a layer of luxury that, frankly, you deserve.
I like to use a mix of mushroom types but this works just fine with any kind. Something I find fascinating is that, left out in the sun, mushrooms will absorb Vitamin D. Worth considering if your levels are depleted after the cold and dark Winter.
I have specified truffle salt below which lends its delicious perfume to mushrooms so happily. You don’t need to go far to find it online or I picked some up in Marks & Spencer’s food hall.
Using griddled bread dipped in olive oil is infinitely better than toast. Please try it at least once. Such a simple twist which serves to elevate this dish further.
Treat yo’self to some nice bread, sourdough if you can get / make it and I promise you will enjoy the difference.
Creamy Mushrooms on Griddled Sourdough
Half a punnet of mixed wild / exotic mushrooms
Half a punnet of chestnut mushrooms
Four slices of sourdough bread
A little Extra Virgin Olive Oil
A knob of butter
Truffle salt (or sea salt)
1 clove of garlic
Half a lemon
A dash (1 Tbsp-ish) of double cream
- Slice the mushrooms.
- Drizzle the olive oil over a plate and place the bread onto it, lightly coating both sides.
- Heat the griddle pan and a large frying pan.
- Place the bread into the griddle pan and turn the heat down to a medium flame. Turn the bread once lines begin to form and keep your eye on it as you cook the mushrooms. You want it to be crispy but just shy of burning.
- Put the butter into the frying pan and, once it is sizzling, tumble in the mushrooms.
- Stir the mushrooms to coat them in the butter.
- Once they start to soften and glisten sprinkle in a pinch of salt.
- At this point you have a choice with the garlic – you can squeeze it into the mushrooms or rub it over your crisply toasted sourdough – both are amazing.
- As the mushrooms finish, turn off the heat, squeeze in the lemon and pour in the cream.
- Stir through and serve immediately on the waiting toast.