If you love mushrooms this is the recipe for you. It’s worth seeking out marsala (fortified wine) for this recipe but Madeira or dry sherry would be a good replacement.
Dry frying the mushrooms brings out their flavour.
800 g chestnut mushrooms, sliced
40 g butter
2 sprigs thyme, leaves picked
50 ml marsala wine (see not above for alternatives)
3 tbsp crème fraiche
2 tbsp chopped chives or parsley
4 slices of sour dough bread
Heat a frying pan large enough to hold the mushrooms. Dry fry the mushrooms for 5 minutes on a high heat stirring occasionally until well browned, add the butter and thyme and continue to cook for a couple of minutes
Add the masala and let it bubble for a couple of minutes, lower the heat and stir in the crème fraiche and half the chives or parsley, season with salt and plenty of black pepper..
Toast the bread and place on a warmed plate, top with mushrooms and sprinkle remaining chives or parsley.
Mushrooms on toast
Ingredients
- 800 g chestnut mushrooms sliced
- 40 g butter
- 2 sprigs thyme leaves picked
- 50 ml marsala wine (see note above for alternatives)
- 3 tbsp crème fraiche
- 2 tbsp chives or parsley snipped
- 4 slices sour dough bread
Instructions
- Heat a frying pan large enough to hold the mushrooms. Dry fry the mushrooms for 5 minutes on a high heat stirring occasionally until well browned, add the butter and thyme and continue to cook for a couple of minutes
- Add the marsala and let it bubble for a couple of minutes, lower the heat and stir in the crème fraiche, half the chives or parsley, season with salt and plenty of black pepper..
- Toast the bread and place on a warmed plate, top with mushrooms and sprinkle with chives or parsley.
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