The ultimate mushrooms on toast recipe 

Earthy porcini and portobellini are cooked in butter, shallot and garlic to a sweet softness, and ramped up with crème fraîche and Parmesan for a lip-smacking, umami snack. 

Timings

Prep time: 5 minutes, plus an hour’s soaking time 

Cook time: 10 minutes 

Serves

2

Ingredients

• 15g dried porcini mushrooms
• large knob of butter
• 1 echalion shallot, finely chopped
• 250g portobellini mushrooms, cut into 
thick slices
• leaves from 1 sprig of thyme
• 1 garlic clove, finely chopped
• 2 tbsp crème fraîche
• 2 tbsp grated Parmigiano-Reggiano
• 2 tbsp chopped parsley
• squeeze of lemon juice
• 2 slices of sourdough, toasted

Method 

1. Place the porcini in a bowl and cover with hot water. Leave to soak for an hour.
2. Heat the butter in a pan over a medium-high heat and add the shallot. Fry for one minute, until softened. Add the portobellini mushrooms, thyme and chopped garlic. Fry, stirring regularly, for five minutes, turning down the heat a little if necessary.
3. Drain and chop the porcini then add them to the pan along with 100ml of the soaking liquor. Continue to cook for about two minutes.
4. Add the crème fraîche and season generously. Let it melt in, turn off the heat and fold in the Parmigiano-Reggiano, parsley and lemon juice. Spoon on to the sourdough and serve.