Wild Mushrooms on Toast
Prep time: 
Cook time: 
Total time: 
Serves: 2
I used a combination of chanterelles and lobster mushrooms. I also had a handful of baby shitakes so I added those in as well. Use any and all mushrooms you have or like, you can't go wrong. I would say this would be lovely with a soft poached egg on top.
  • 300 grams wild mushrooms, torn into bite sized pieces
  • 1 Tbsp olive oil
  • 1 good knob of butter
  • 1 clove garlic, minced
  • 1 Tbsp minced shallot
  • couple of sprigs fresh thyme, leaves removed
  • good pinch of salt
  • a few grinds of pepper
  • squeeze of fresh lemon juice
  • 1-2 Tbsp creme fraiche
  • handful fresh parsley, chopped
  • 2 large slices of sourdough bread, toasted
  1. Place a large skillet on the stove, warm over medium heat. Add a good glug of olive oil and the butter. Once the olive oil is fragrant, add the shallot and saute for a minute or two until softened. Add the mushrooms, garlic and fresh thyme. Toss with the shallot and oil. Add a pinch of salt and a few grinds of fresh pepper. Saute until softened and nicely coloured, about 3-5 minutes. If mushrooms begin to stick add a splash of water. Once cooked, add a good squeeze of fresh lemon juice. Remove from the heat and add a scoop or two of creme fraiche.
  2. While the mushrooms are cooking toast the bread. Once the bread is toasted and mushrooms are cooked, scoop the cooked mushrooms on the toast and dig in! Top with a little fresh chopped parsley if you like.
Recipe by The Bounty Hunter at http://thebountyhunter.ca/wild-mushrooms-on-toast/