My version of a culinary classic, mushrooms on toast. Pave bread toasted with Maitre d’hotel butter makes a heavenly base for meaty and delicate chestnut mushrooms. All surrounded with a mushroom and sherry infused sauce that brings out those nutty tones and enhances that rich flavour.
Preparation time: 15 Minutes Total Cooking Time: 30 minutes Serves: 2 Dish Seasonality: Autumn/Winter
For the Mushroom on Toast
- 4 slices of pave bread (Approx. 2 cm in thickness)
- Approx. 75 g Maitre d’hotel butter
- 250 g, Cleaned chestnut mushrooms, thinly sliced
- 1 Tbsp. Salted Jersey butter
- 1/2 Tbsp. Walnut oil
- 1 Tbsp. chopped parsley
- Salt, pepper and walnut oil to finish
For the sauce
- 450 ml Fresh Vegetable Stock
- 1 Tbsp. Tomato Puree
- 1 Tbsp. Dry Sherry
- 4 quartered chestnut Mushrooms, stalks removed
- 4 finely diced mushrooms stalks
- 2 Tsp. Finely chopped parsley
- 1 Tsp. Lemon juice
- Pinch of salt
- 1 egg yolk
- Approx. 75 ml single cream
Tips and Tricks: If your local bakery does Pave bread then definitely get it from there as it is one of the primary elements of this dish. To choose your mushrooms choose those with nice white steams and very firm to the touch, this indicates freshness.
- For the sauce, add 450 ml vegetable stock , 1 Tbsp. Tomato puree, 1 Tbsp. Sherry and 4 quartered mushrooms into a heavy bottomed pan. Bring to a boil and simmer over a medium heat with the lid off for 10 minutes.
- Remove the quartered mushrooms from the sauce and add 4 diced mushroom stalks. Rub the sauce through a fine sieve into a bowl then back into the pan. Bring the sauce to a medium heat and add 2 Tsp. Chopped parsley (you don’t want the sauce to be boiling at this point).
- Using the bowl just used, mix 1 egg yolk and 75 ml cream together well. Gradually incorporate a bit of the sauce into this egg cream mixture stirring constantly.
- Add enough of this mixture back into the sauce to turn it pale orange in colour. Without allowing the sauce to boil, stir the sauce over a low heat until thickened. Season with a pinch of salt and 1/2 Tsp. Lemon juice, reserve for later use.
- Generously butter the slices of bread with Approx. 75 g Maitre d’hotel butter, place into a preheated oven at 180 °C, 360°F gas mark 4 for 5 minutes.
- In the meantime fry 250 g sliced mushrooms in 1 Tbsp. Jersey butter over a very high heat for 2 minutes, add 1/2 Tbsp. walnut oil and fry for a further 30 seconds. Season with salt and pepper.
- Re-heat the sauce, do not allow it to boil.
- Onto warm plates. Place 2 slices of toasted pave bread adjacently, one on top of the other. Spoon the fried mushrooms onto the bread, garnish with chopped parsley and a sprinkle of walnut oil. Pour the sauce around the toast evenly, serve very hot.
Tips and Tricks: When adding your walnut oil at the end of frying your mushrooms, leave them to cook on one side without turning for a couple of seconds, this gives them a lovely golden colour. Be careful when seasoning your mushrooms with salt as the butter you fried them in already has a plentiful amount.