Garlic and Thyme Wild Mushrooms on Sourdough Toast Recipe
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or box of mixed wild mushrooms
drizzle of olive oil
clove, roughly chopped
juice of 1/2 lemon
of whole wheat sourdough, toasted
drizzle of roast garlic olive oil (recipe here) or 1/2 garlic clove
parmesan shavings, to serve
Heat the oil and butter in a frying pan until the butter begins to foam.
Add the mushrooms to the pan. Let them sit for a couple of minutes, then begin to move them around. Add the garlic and season.
Once the mushrooms are soft, after about 5 minutes, add the lemon juice and cook for 1 minute.
Stir in the thyme.
Serve on top of toasted sourdough bread, which has been drizzled with roast garlic oil or a drizzle of plain olive oil and a rub of garlic. Finish with the shaved parmesan.
I'm a huge fan of wildmushrooms too. I've been going foraging for mushrooms with my dad in France since I was a kid, and happily went foraging last autumn here in Canada, and found some amazing porcini or cepes, and chanterelles
Cook until soft, then add the garlicand walnuts. I can’t actually take all the credit for this recipe in this instance, as it was actually given to me by a beautiful personal trainer client, who’s had it in her recipe archive for a fair few years and can’t actually remember where it came from
There is a full on chlorophyll party going onandeveryone's invited. Ingredients andRecipe. Hedgerows are in leaf, allotments are sprouting, and the woods are carpeted with ground elder andwildgarlic, both of which provide great foraging opportunities
In a sauce pan heat a little oil andwildgarlic butter (or butter and finely chopped garlic). Cook chopped mushrooms (wildones are best if you can get them), as slowly as possible in the butter with a little chopped parsley andseasoning
The loveliness of the mushrooms, slightly pan seared in nutty butter oozing all their gorgeousness into the flat bread as it bakes is outstandingon it's own but then to finish off with lavish amounts of black truffle shavings just sends this all the way up the scale, unfortunately for me I did not make a big enough flat bread as the family all tucked in
The eggs were from chickens who roam the grounds of a local house – making them about as free range as it’s possible to be without giving the chickens a railcard, the sweet potato andwildgarlic came in my recently reinstated Riverford vegetable box and the mushrooms were grown in our very own dining room from the mushroom growing kit I bought The Meat Eater for his birthday a few weeks ago (I didn’t only buy him a grow-your-own-mushrooms kit
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