“To some this may be too simple, but every mushroom lover will adore this dish. The ceps, penny bun or porcini, can be foraged in many countryside locations in the UK. But always be careful what you pick. Make sure you know exactly what it is, get advice, and use a good identification book. If in doubt, discard.”
Serves 1
Prep time 10 minutes; cooking time: 7 minutes
INGREDIENTS
1 slice of good sourdough
100g ceps, lightly washed and sliced
1 shallot, peeled and finely chopped
1 clove garlic, peeled and finely chopped
A few fronds of tarragon, chopped
1 tablespoon of curly parsley, finely chopped
1.5 tablespoon of butter
1 tablespoon of cold-pressed rapeseed oil
25ml double cream
A knob of butter or bacon fat to fry the sourdough, optional
A few watercress leaves
A splash of Madeira, optional
Good salt and pepper
METHOD
Heat the oil and a tablespoon of butter in a medium-sized frying pan and fry the chopped shallot. It will take a minute or two to soften - don’t colour the shallot.
Add the garlic and cook for a further minute.
Add the mushrooms to the pan along with the remaining butter. Cook for a couple of minutes - toss the contents in the pan if you can.
Add the cream, herbs and seasoning. Taste and add a splash of madeira if you fancy. Continue to cook until the mushrooms are done and check the seasoning.
Serve on a slice of sourdough, toasted on a chargrill or pan-fried in butter or bacon fat. Dress with a few watercress leaves and serve.