150g- 200g wild mushroom mix
1 tbsp olive oil
A knob of butter
1 small garlic clove, peeled and finely chopped
Salt and freshly ground pepper
Thick slice sourdough bread
1 tsp chopped flat parsley
A squeeze of lemon juice
Clean and trim the mushrooms. Leave small ones whole, but cut any that are larger than a walnut into slices or chunks.
Heat the olive oil and the butter in a frying pan over a medium heast, add the garlics and let it sweat for a minute or so, without colouring. Add the mushrooms and some seasoning. As they begin to release their juice, increase the heat under the pan so the liquid bubbles away. Keep cooking, stirring frequently until the mushrooms are soft, all the liquid has evaporated and the mushrooms are starting to colour - how long this takes depends very much on the type of mushrooms you're using.
While the mushroom cook, toast and butter your bread. When the mushrooms are done to your liking, stir the parsley and if you like, squeeze of lemon juice. Taste and adjust seasoning, then pile onto your hot toast and eat straight away.
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