A day out in search of mushrooms is an incredibly enjoyable day in my book. Wandering through beautiful sunny woodland, silence and birdsong, excitedly spotting tiny fungi poking through the leaves, filling your bags, to return home and eat delicious earthy, buttery, garlicky mushrooms on toast. Make sure you only cook those you are 100 per cent sure are safe to eat.
SERVES 2
• 25g butter
• 1 tbsp olive oil
• 200g hedgehog, cep or chanterelle mushrooms, cleaned and chopped into even-sized pieces
• 1 garlic clove, peeled and grated
• 2 slices of sourdough bread, toasted and buttered
• 1 tsp chopped flat leaf parsley
Melt a generous amount of butter in a large frying pan with a splash of oil to stop it burning, over a medium heat. When the butter is hot and melted, throw in the mushrooms and swirl them round until they’re coated in the butter. Fry for about 5 minutes, allowing them to take on some colour as they cook.
When the mushrooms look golden, add the grated garlic and cook for another 30 seconds, then scrape everything out of the pan onto the buttered toast. Top with a sprinkle of chopped parsley and serve.
NOTES
Clean the mushrooms using a small brush, paintbrush or toothbrush if you don’t have a mushroom brush, brushing away any soil, sand or leaves.