Friday, 9 October 2009
Mushrooms on Toast - using delicious dark rye bread from Sandra Dee's bakery. Chop a small onion finely and cook gently with one clove of garlic (also finely chopped) with a knob of butter. Add a few torn sage leaves, or rosemary needles or thyme (whatever you have to hand). Slice mushrooms roughly (use a mix if you can - about 100 - 150g depending upon how hungry you are). Saute with onion & garlic and season well with salt and white pepper. Add a splash of sherry, brandy or madeira and bubble up to cook off alcohol. Add a tbsp of flour and stir well. Cook for a couple of minutes to cook out the starch and add cream or creme fraiche. Stir well till thickened and then spoon generously over toast. Eat!