Fall has set in. The fog has rolled in today but the days have been mostly bright and the air crisp. I had a lovely Thanksgiving with friends and family in Victoria. Always thankful to be surrounded by loved ones and beautiful local food.
Mushrooms are a favourite, especially the wild ones. It is no secret that I love fall cooking and wild mushrooms are something I look forward to every year. The chanterelles have been beautiful and apparently quite plentiful this year. Foraging for wild mushrooms is certainly on my culinary “bucket list”. I know it will happen one day. Until then I will take satisfaction in hunting them down at the farmer’s market.
This recipe is really just a guideline. I find wild mushrooms don’t need much as they are so full of flavour and texture on their own. This recipe is great for a simple lunch or dinner or pop a poached egg on top for a beautiful weekend brunch. If you don’t have wild mushrooms, any mushrooms would be delicious.
Happy fall and foraging!
Wild Mushrooms on Toast
Author: Lindsey Bell
Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Serves: 2
I used a combination of chanterelles and lobster mushrooms. I also had a handful of baby shitakes so I added those in as well. Use any and all mushrooms you have or like, you can’t go wrong. I would say this would be lovely with a soft poached egg on top.
Ingredients
- 300 grams wild mushrooms, torn into bite sized pieces
- 1 Tbsp olive oil
- 1 good knob of butter
- 1 clove garlic, minced
- 1 Tbsp minced shallot
- couple of sprigs fresh thyme, leaves removed
- good pinch of salt
- a few grinds of pepper
- squeeze of fresh lemon juice
- 1-2 Tbsp creme fraiche
- handful fresh parsley, chopped
- 2 large slices of sourdough bread, toasted
Instructions
- Place a large skillet on the stove, warm over medium heat. Add a good glug of olive oil and the butter. Once the olive oil is fragrant, add the shallot and saute for a minute or two until softened. Add the mushrooms, garlic and fresh thyme. Toss with the shallot and oil. Add a pinch of salt and a few grinds of fresh pepper. Saute until softened and nicely coloured, about 3-5 minutes. If mushrooms begin to stick add a splash of water. Once cooked, add a good squeeze of fresh lemon juice. Remove from the heat and add a scoop or two of creme fraiche.
- While the mushrooms are cooking toast the bread. Once the bread is toasted and mushrooms are cooked, scoop the cooked mushrooms on the toast and dig in! Top with a little fresh chopped parsley if you like.
