Devilled mushrooms
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Ingredients
- 100g mixed wild mushrooms
- garlic oil, for drizzling
- pinch of dried chilli flakes
- 100ml strong beef stock
- 100ml double cream
- 2 large slices of sourdough
- small bunch of chives, chopped
Method
- STEP 1
Prepare and clean the wild mushrooms by brushing off any dirt and trimming away any woody stalks.
- STEP 2
Heat a heavy frying pan over a medium-high heat, add a drizzle of garlic oil and fry the mushrooms for 2 mins or until they’ve started to colour and any liquid that has been released has evaporated. Add the chilli flakes and some seasoning, and cook for a minute more.
- STEP 3
Add the stock and simmer the mixture until the liquid has thickened and almost evaporated. Pour in the cream and bubble until thickened and reduced.
- STEP 4
While the mushrooms are simmering, toast the sourdough and divide it between two plates.
- STEP 5
Add the chives to the mushrooms and taste for seasoning. Spoon the mushrooms over the toast to serve.
