Mushrooms on toast

Mushrooms on toast
Makes: 4 portions
Prep time:
Cook time:
Total time:
  • 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
  1. Slice the mushrooms, chop the onion, parsley and garlic. Set aside until needed.
  2. Heat the butter and a trickle of vegetable oil in a hot pan. The butter should foam.
  3. Start toasting the bread.
  4. 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.
  5. Season the mushrooms with a pinch of salt and ground black pepper.
  6. Add the chopped garlic and fresh parsley for the last 30 seconds.
  7. 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.
  8. 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.