A weekend away in London resulted in us coming home with a delicious punnet of Wild Mushrooms bought from Borough Market.
Time for Wild Mushrooms on Toast..
Ingredients : Wild mushrooms, garlic, fresh thyme, single cream, dry sherry (optional), Parmesan cheese, salt and pepper to taste, a squeeze of fresh lemon and toast.
To clean your mushroons wipe them with kitchen roll (do not wash).
Chop or tear the mushrooms into chunks and fry for a few minutes in butter and garlic (1-3 cloves depending on the amount of mushrooms). As the mushrooms start to soften add a good splash or two of sherry and cook down. Season with salt and pepper to taste, add fresh herbs and finally cover in cream and simmer for a few more minutes until the cream thickens and mixes with the mushroom and sherry juice.
Spoon over crusty bread, and garnish with a sprinkle of more fresh herbs, slivers of fresh Parmesan (use a vegetable peeler) and a squeeze of fresh lemon.