At The Chef’s Table
Simple summer dishes – creamy mushroom on toast
Early summer is a great time for wild mushrooms and fresh garlic. This dish combines the two to bring out the best of these beautiful flavours.
Field mushrooms and chanterelles are just coming into season and their big, meaty texture and flavours work so well with sweet, fresh garlic and rich, creamy sauce.
- 200g mixed wild mushrooms
- 100ml double cream
- 50ml crème fraiche
- 4 x cloves garlic
- 40ml olive oil
- 30g butter
- Salt & freshly ground black pepper
- Teaspoon of finely chopped chives
- Parmesan cheese
Heat a tablespoon of olive oil in a pan and 10g butter. Crush 3 of the cloves of garlic, add to pan and cook out for 30 seconds. Add the cream, season with salt & pepper and reduce down by half then add crème fraiche and remove from heat, leaving to infuse.
Heat a frying pan then add remainder of oil, add last clove of garlic, crushed. Roughly slice mushrooms then sauté in hot oil for 2 minutes. Season, add butter and cook for a further minute then add chives. Strain garlic from reduced cream through a sieve and pour over mushrooms.
Serve over your toasted focaccia and top with rocket and shavings of parmesan.
Enjoy as a rich, indulgent lunch or starter.