Wild Mushrooms On Toast
Wild mushrooms on toast happens to be one of our most loved staples in the autumn/ winter season. The flavour and vibration of the mushrooms connects us to the time of the year and speaks tales of the wild forest. We love how simple yet delicious this dish is, making it the perfect addition to your brunch repertoire.
INGREDIENTS – Serves 2
– 2 tbsp sunflower or coconut oil
– 2 small shallots, finely chopped
– 3 cloves of garlic, minced
– 50g (21⁄2oz) shiitake mushrooms, sliced
– 70g (21⁄2oz) oyster mushrooms, shredded
– 50g (21⁄2oz) wild chanterelles, shredded if large
– 4 tbsp white wine
– 4 tbsp water
– 140g (5oz/2 cups) kale, stalks removed
– 2 tbsp sweetcorn
– 2 tbsp cubed red pepper
– 1⁄2 tsp salt
– pinch of pepper
– 2–4 slices of toasted Buckwheat Bread (see page 125)
– microgreens or fresh coriander
Heat the oil in a frying pan over medium heat then add the shallots and garlic and sauté until the shallots become translucent. Add the three kinds of mushrooms and cook for 2–3 minutes until the mushrooms soften. Add the white wine and water. After 30 seconds, add the kale, sweetcorn, red pepper, salt and pepper and toss.
Serve on top of 1 or 2 slices of toasted Buckwheat Bread and garnish with microgreens or freshly chopped coriander.
You don’t have to use wild mushrooms if they are not available, but whenever we can, we seek out wild ones and mix them into our regular cultivated mushroom mix.