Wild Mushrooms on Toast

Posted on 18 October 2013 | 2 comments | share this


Fall has set in. The fog has rolled in today but the days have been mostly bright and the air crisp. I had a lovely Thanksgiving with friends and family in Victoria. Always thankful to be surrounded by loved ones and beautiful local food.

Mushrooms are a favourite, especially the wild ones. It is no secret that I love fall cooking and wild mushrooms are something I look forward to every year. The chanterelles have been beautiful and apparently quite plentiful this year. Foraging for wild mushrooms is certainly on my culinary “bucket list”. I know it will happen one day. Until then I will take satisfaction in hunting them down at the farmer’s market.

This recipe is really just a guideline. I find wild mushrooms don’t need much as they are so full of flavour and texture on their own. This recipe is great for a simple lunch or dinner or pop a poached egg on top for a beautiful weekend brunch. If you don’t have wild mushrooms, any mushrooms would be delicious.

Happy fall and foraging!


Wild Mushrooms on Toast

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.

Serves 2

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

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.

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.


Comments

  • Lovely recipe and gorgeous pictures as always! I was so waiting for your post:) I am going to make this for lunch today:)

  • Thanks Medha, so happy you are enjoying the blog. Hope you enjoy the recipe too!

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