Donal Skehan’s Creamy Wild Mushrooms on Toast
- 2 slices Rustik Sourdough bread
- 2 tbsp olive oil
- 2 sprigs thyme, leaves removed
- 1 shallot, finely diced
- Pad of butter
- 3 cups wild mushrooms, roughly chopped if large
- 1 garlic clove, minced
- 3/4 cup double cream
- 1/4 cup finely grated parmesan
- Sea salt
- Freshly ground black pepper
Heat one tablespoon of the oil in a large pan over a medium heat, add the thyme shallot and cook for 3-4 minutes until softened, add the butter and once melted toss in the mushrooms and garlic, fry for 6-8 minutes until they catch a little color and have softened, stirring regularly. Season to taste.
Reduce the heat, stir through the cream and half the parmesan, simmer gently for 2-3 minutes until slightly reduced. Season to taste.
While they are cooking, heat a griddle pan over a high heat. Brush each side of the sourdough using the remaining tablespoon of oil and then place on the pan for up to 1 minute either side until you get charred marks. Serve on a plate. top with the mushrooms and the remaining parmesan.