Thrifty Mushrooms on Toast by Whitecrofter
The current un-seasonally warm and wet weather has been great for the foraging of edible mushrooms.
I tend to forage up on the downs around Brook as I know that most of the mushrooms found are easily identified. Brave friends prefer a woodland walk for the more exotic chanterelle and penny buns. I prefer a simple beef mushroom and find these are best by far simply fried and on really good bit of toast.
Ingredients:
Beef Mushrooms (preferably foraged)
Oil (vegetable or sunflower not olive)
Butter
2 tablespoons of water
Salt and Pepper
Bread for toasting (Grace’s organic wholemeal makes 5 Star toast)
Recipe:
Put a fair slug of oil in a really hot pan and hard fry the mushrooms (I prefer mine in long slices). Cook on the high heat until well cooked (5 – 10 mins) then add a good slice of butter, salt and pepper and heat until the butter’s melted. Once melted take off the heat immediately and add the 2 tablespoons of water, cover and rest for the time it takes to toast a thick slice of bread. Stir and spoon onto the toast (I leave my toast un-buttered).