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Ultimate mushrooms on toast
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15g dried porcini mushrooms
Large knob of butter
1 echalion shallot, peeled and
250g pack Portabellini mushrooms, cut into thick slices
1 sprig thyme
1 clove garlic, peeled and finely chopped
2 tbsp crème fraîche
2 tbsp grated Parmigiano Reggiano
2 tbsp chopped parsley
Squeeze of lemon juice
2 slices sourdough, toasted
1. Place the dried mushrooms in a bowl and cover with hot water. Leave to soak for 1 hour.
2. Heat the butter in a pan over a medium/high heat and add the shallot. Fry for 1 minute until softened. Add the sliced Portabellini mushrooms, thyme and chopped garlic. Fry the whole lot together, stirring regularly for 5 minutes, turning the heat down a little if necessary.
3. Drain and chop the porcini then add
to the pan along with 100ml of the soaking liquor. Continue to cook for about
4. Add the crème fraîche and season generously. Let it melt in with the mushrooms, turn off the heat and fold in the Parmigiano Reggiano cheese, parsley and lemon juice. Spoon onto the toasted sourdough and serve.
Typical values per serving:
This recipe was first published in October 2015.