Here’s something simple yet satisfying when faced with a carton of fresh mushrooms and not much else. A few sprigs of rosemary, a scattering of parsley and the rest you probably already have in your fridge or cupboard.
Use any mushrooms you like; they don’t have to be of the fancy, wild edible variety – but I don’t recommend shiitake; too chewy, too fusty-smelling.
A deliciously simple vegetarian lunch or appetizer dish – served on hot, lightly-toasted baguette.
MUSHROOMS ON TOAST
(Serves 4 as an appetizer or two for lunch)
1 tablespoon of extra-v olive oil
2 tablespoons of cold butter – separated
2 tablespoons of sherry vinegar
1 tablespoon of freshly squeezed lemon juice
1 cup (240ml) of vegetable or chicken stock
a pinch of fresh rosemary, finely minced
1 heaped tablespoon of chopped flat leaf parsley
A grind of sea salt and black pepper to taste
Shaved Parmigiano Reggiano to serve
Wipe the mushrooms clean and cut into quarters, chunks, or leave whole if very small, or of the floppy wild variety.
Heat a large saute pan then add the olive oil and half of the butter. Once the butter is foaming, add the mushrooms and cook for 4-5 minutes.
Add the sherry vinegar and lemon juice; toss around and cook until it reduces, then add the stock and reduce again by half. Toss in the fresh herbs (save some parsley to scatter over the mushroom toasts), followed by the remaining chilled butter – stir everything together well.
Season with sea salt and freshly ground black pepper to taste and pile the mushroom mixture onto hot, toasted bread, topped with shaved Parmesan and a scattering of parsley.