Ingredients

• 4 slices sourdough bread
• 75g/2½oz butter
• rapeseed oil
• for cooking
• 1 banana shallot
• chopped
• 4 garlic cloves
• grated
• 400g/14oz seasonal mushrooms (such as St George’s
• wild or button mushrooms)
• larger mushrooms halved
• 100ml/3½fl oz double cream
• truffle oil
• to taste (optional)
• ½ bunch chives
• chopped (or one spring onion
• finely chopped)
• 3 tbsp chopped parsley
• 100g/3½oz wild garlic leaves
• salt and pepper
• lemon juice
• to taste
• 100g/3½oz parmesan (or a similar vegetarian hard cheese)
• grated

Directions

• I like to cook my sourdough on a griddle for that ‘burnt’ bar marked flavour
• but you can just grill it if you don’t have a griddle.
• In a large frying pan
• heat the butter and a little rapeseed oil. Add the shallot and grated garlic and gently fry until soft. Add the mushrooms.
• Fry over a high heat until just cooked. Add the double cream and a splash of truffle oil and cook until the volume of liquid has reduced and the mushrooms are glazed and creamy.
• Stir in the chives
• parsley and wild garlic. Season
• to taste
• with salt and pepper. Add lemon juice
• to taste.
• Serve the mushrooms on the toast with the grated parmesan on top.