Stumbled upon these beauties on my walk this afternoon so this is what’s on for tea.
2 thick slices of white bread – sourdough is my favourite but don’t often have it knocking around
5 nice big fat fresh field mushrooms, thickly sliced
1 clove of garlic
2 dollops of crème fraîche
1tsp of whole grain mustard
knob of butter
Toast the bread – mine ends up so thick, it has to go on the grill. Add the butter to a frying pan followed by the mushrooms. Cook for 2 mins, then add the garlic and crème fraîche. Cook for 3-5 mins more until the mushrooms are soft and lightly coated in the crème fraîche. Stir through the mustard and a sprinkling of parsley if you fancy. Pile up on the toasts until almost toppling.
T: +44 (0)1258 830528