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Wild Mushrooms on Toast
The honest test of any wild mushroom. Butter, a hot pan, good bread and nothing to hide behind.
2 · 15 minutes
Never eat a wild mushroom on the strength of a website alone. Some deadly species look very like good edibles. Check every feature, and get an expert opinion if there is any doubt at all.
Read the full foraging safety guidance.
Ingredients
- 300g mixed wild mushrooms, brushed clean
- 50g salted butter
- 1 clove garlic, finely sliced
- A splash of double cream
- Small handful of parsley, chopped
- 2 thick slices of sourdough
- Sea salt and black pepper
Method
- Tear or slice the mushrooms into even pieces. Brush rather than wash them.
- Get a wide pan properly hot and add half the butter. Add the mushrooms in one layer and leave them alone until they colour.
- Toss, add the rest of the butter and the garlic, and cook for another minute.
- Add the cream, let it bubble and thicken, then season well.
- Toast the bread, pile the mushrooms on top, scatter with parsley and eat immediately.