Makes enough for two
This is a favourite lunchtime option on The Provenist’s menu: quick and easy to make and bursting with flavour. Simply replace the butter and double cream with plant-based alternatives to make it vegan, and feel free to use your favourite bread, be it rye, seeded, or gluten-free.
What you’ll need
250g mixed wild or chestnut mushrooms
1 tbsp light olive oil
1 tbsp salted butter
1 clove of garlic, finely sliced
100ml double cream
Salt and pepper, to taste
2 slices of sourdough
Chives, chopped or snipped
What to do
1. Slice your choice of mushrooms and sauté them in oil in a frying pan for a couple of minutes before adding the butter and garlic.
2. Once the mushrooms are golden around the edges, add the cream and reduce until it is at your desired consistency. Season to taste.
3. Meanwhile, toast your sourdough (for an extra garlic kick, rub a raw clove across the surface once the bread is toasted).
4. Serve the mushrooms on top with a sprinkle with chives.
Recipe by Sarah-Jane Bellmain, lead chef at The Provenist.
