Save to your scrapbook
Roast mushroom & sourdough toasts
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
Serves: 4 for brunch or as a starter
1 tbsp Leckford Estate Rapeseed Oil, plus extra to drizzle
250g pack Leckford Estate Chestnut Mushrooms, halved or thickly sliced if large
150g pack shiitake mushrooms, large ones halved
130g pack British king oyster mushrooms, thickly sliced
4 thick slices sourdough
1 clove garlic, peeled
100g half-fat French crème fraîche
2 tsp Cooks’ Ingredients Porcini Mushroom Paste
Handful flat leaf parsley, chopped, plus extra to serve
50g No.1 Cropwell Bishop Beauvale, in small chunks (optional)
1. Preheat the oven to 230°C, gas mark 8. Put the butter and oil into a large roasting tin, then heat in the oven for 1-2 minutes until the butter is foaming and golden. Carefully toss all the mushrooms into the hot fat, season well then roast for 10 minutes, until just tender and golden. Halfway through cooking, pour off and reserve any juices.
2. Spread the bread over another baking tray and add to the oven on a lower shelf for 3-4 minutes as the mushrooms finish. When crisp, drizzle with oil on one side, then rub with the garlic clove.
3. Mix the crème fraîche, porcini paste and chopped parsley, and stir in the reserved mushroom juices – about 3 tbsp. When the mushrooms are ready, toss the sauce into the hot tin, scatter in the cheese, if using, and warm through in the oven. Spoon the mushrooms and sauce over the toasts, sprinkle with parsley and serve immediately.
Typical values per serving:
This recipe was first published in October 2021.