Posh Mushrooms with Garlic and Parsley on Toast

Sautéed seasonal mushrooms in a creamy truffle sauce with fresh herbs and wild garlic, served on charred sourdough toast.

Vegetarian Quick Lunch Mushrooms Brunch

Estimated Nutrition

Calories

643.8

kcal / serving

2575.2 kcal total

Carbs

28.9g

per serving

115.6 g total

Fat

49.7g

per serving

198.8 g total

Protein

22.1g

per serving

88.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Butter

100

Double Cream

100

Parmesan

grated, use vegetarian hard cheese if preferred

Fruits

tsp

Lemon Juice

to taste

GrainsCereals

slices

Sourdough Bread

NutsSeeds

cloves

Garlic

grated

0.5

bunch

Chive

chopped

tbsp

Parsley

chopped

pinch

Salt

to taste

pinch

Black Pepper

to taste

OilsFats

tbsp

Rapeseed Oil

for cooking

tsp

Truffle Oil

to taste

Vegetables

piece

Banana Shallot

chopped

400

Mushroom

seasonal varieties, larger ones halved

100

Wild Garlic Leaf

Method

Spoon the mushroom mixture onto the toast and top with grated parmesan.

Toast the sourdough bread slices on a griddle or grill until marked or toasted.

Heat the butter and rapeseed oil in a large frying pan over medium heat.

Fry the chopped shallot and grated garlic until softened.

Add the mushrooms and fry over a high heat until just cooked.

Stir in the double cream and truffle oil.

Simmer until the liquid reduces and the mushrooms are glazed and creamy.

Mix in the chives, parsley, and wild garlic leaves.

Season with salt, pepper, and lemon juice to taste.