Mushrooms on toast
Ingredients
- 500 gr mushrooms
- 50 gr unsalted butter
- 3 garlic cloves
- 1 tspn fresh thyme
- 4 slices of rustic bread
- 100 ml double cream
- 2 tbspn fresh parsley
- 1 tspn balsamic reduction
Instructions
- Slice the mushrooms, chop the onion, parsley and garlic. Set aside until needed.
- Heat the butter and a trickle of vegetable oil in a hot pan. The butter should foam.
- Start toasting the bread.
- When the butter and oil are foaming, add the mushrooms, thyme and onion in the pan. Don't move them around too much but give them time to go golden.
- Season the mushrooms with a pinch of salt and ground black pepper.
- Add the chopped garlic and fresh parsley for the last 30 seconds.
- Add a splash of white wine at the end. When this has bubbled off, add a tablespoon of double cream and bubble to reduce to a sauce consistency. Scoop the mushroom on the toast.
- Serve the mushroom on toast with rocket and a balsamic reduction.
Stuff to know
Do not overcook the mushroom.
Starting to cook the mushroom on a high heat will give a better flavour than letting them stew away on a low heat
Replace some of the mushroom by some (rehydrated) wild mushrooms.
Starting to cook the mushroom on a high heat will give a better flavour than letting them stew away on a low heat
Replace some of the mushroom by some (rehydrated) wild mushrooms.
