MEGA SHROOMS ON TOAST

The best mushrooms on toast you will ever eat I reckon. Let me know if you ever have better. I'll disagree.

10-15 Minitz

Ingredients

(To Serve 2)

2 Trumpet Mushrooms
6-7 King Oyster Mushrooms
4 Slices of Sourdough
2 Garlic Cloves
A Small Shallot
Tablespoon of Sour Cream
Salt & Black Pepper
Teaspoon of Butter
2 Tablespoons Olive Oil
Half a Lemon
Handful of Fresh Tarragon
2 Tablespoons Grated Pecorino or Parmesan
Small Handful Fresh Parsley (To Serve)

Ingredients

Instructions

Chop your mushrooms into thin strips. Finely dice your shallot and grate your garlic. Let the shallot cook on a medium heat in a pan with some butter until soft and then add your garlic and mix. Then add those shrooms and toss with some black pepper and a pinch of salt. Cook until softened.
Get a grill on a medium-high heat and rub some olive oil onto both sides of your pieces of sourdough. Place under the grill, turning a couple of times to ensure they're golden and crispy. It should take around 3-4 minutes. When ready, set aside on plates.
Slice up your tarragon and finely chop the parsley. Add tarragon to the shrooms and toss before adding the zest and juice of half a lemon. Give a good mix and then add your sour cream. You might need a shot of water just to get things saucy but keep mixing. Finish by stirring through some parmesan/pecorino.
Grate a small clove of garlic over the top of your sourdough and serve the creamy mushrooms on top. Finish with a little black pepper, a pinch of salt and some fresh parsley. Sit back and go "phwooooooarrr that's well nice, they're really tasty" as you tuck in.