Ingredients
- Serves 2 as a starter or lunch
- 250g fresh oyster mushrooms
- 30g butter
- 2 Tbsp olive oil
- ½ onion peeled and sliced thinly
- 2 cloves garlic, sliced thinly
- 50 -100mls cream
- ½ tsp ground dried mushroom powder (available at Stonehurst Mushrooms) optional
- Freshly ground black pepper
- Salt
- 1 lemon, juice
- Handful parsley, roughly chopped
- 2 -4 slices good quality bread
FRESH OYSTER MUSHROOMS ON TOAST
Method
- Toast the bread and rub with a couple of the garlic slices and set onto two plates
- Melt the butter in a large heavy based fry pan as it starts to melt add a little oil
- Tear the mushrooms into strips and add to fry pan
- Add the onions and garlic a good pinch of salt and pepper and cook over high heat so the mushrooms colour and the onions soften
- Add the cream and mushroom powder (if using), stir to combine ensuring you get the bits off the bottom of the pan
- Add the parsley and turn down the heat, squeeze in a little lemon juice, taste and adjust seasoning if needed
- You want the cream to be thick and rich
- If too runny it will not have enough depth and if too thick it can separate and become greasy
- Spoon evenly over the toasted bread making sure every drop of this delicious sauce gets onto the plates
- Enjoy!
Comments
These mushrooms certainly don’t need the addition of cream but sometimes I just love the decadence this brings to these delicious mushrooms.
Thanks to STONEHURST GOURMET MUSHROOMS for providing the fresh and dried oyster mushrooms , and to BEAM ME UP BAGELS for the selection of hand rolled fresh bagels used in the demonstration.
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