Posh Mushrooms on Toast
Here's something that’s super quick and easy, a meal to cook on a Tuesday when you want an excuse to have wine with dinner, but can’t be bothered to make something that has a hundred ingredients and uses even more pans. Inspired by our tasting note for the Julien Collovray Mâcon La Roche-Vineuse – “Here is a wine so smooth, fresh and buttery, that you'll be reaching for the sourdough.”, as after reading that, I thought, let’s reach for the sourdough! The wine not only goes with the creaminess of the crème fraiche, but the yeasty sourdough flavour too, so this is perfect!
Pair me with: Julien Collovray Mâcon La Roche-Vineuse, Rully, David Moret, Oliver Zeter Pinot Noir, Soli Pinot Noir
Serves two greedy people, or four as a light meal
Suitable for vegetarians. Vegan adaptable.
- 4 large slices sourdough bread
- Knob of butter, plus more for spreading on the sourdough toast, if you’re feeling super indulgent
- 350g mixed mushrooms
- 1 garlic clove, crushed and chopped
- 4 tbsp crème fraîche (use Oatly™ Creme Fraiche if you're making this vegan)
- Handful parsley leaves, finely chopped
- Pour a large glass of wine. Cooking is always better with wine.
- Get the slices of sourdough into your toaster, ready to go.
- Melt the butter in a frying pan on a medium heat, being careful that it doesn’t brown. Add the mushrooms and turn the heat up, cooking for 3 to 5 minutes, until the water that they release is starting to reduce. At this stage, add the garlic and crème fraiche.
- As soon as you’ve added the crème fraiche, start toasting the bread.
- After about 5 mins of the mushroom mixture bubbling, the toast will be done (this should give enough time for buttering the toast, too). Stir the parsley into the mushroom mixture and add a pinch of salt and a crack of black pepper. Take it off the heat and pour straight onto the toast. Enjoy straight away with the wine.