Caramelised Mushroom Toast

Ingredients

• 400 g (14 oz) Mushrooms, sliced about as thick as a coin
• 1 tbsp Butter
• 1 tbsp Olive oil
• ¼ tsp Fine salt
• 2 Garlic cloves, finely chopped
• 1 tsp Fresh thyme leaves
• 1 tsp Balsamic vinegar
• 2 thick slices Sourdough bread, toasted
• 2 tbsp Soft cheese or crème fraîche, optional
• Parsley, chopped, to serve

You’ll need: Large frying pan

Method

1. 1

   Dry-brown. Heat a large frying pan over medium-high heat. Add the mushrooms without oil and cook for 4 to 5 minutes, stirring now and then, until they release their liquid and it cooks away.

2. 2

   Add fat. Add the butter, oil and salt and cook for 4 to 5 minutes more, until the mushrooms are dark golden. Do not rush this part; browning gives the flavour.

3. 3

   Season. Stir in the garlic and thyme for 1 minute, then add the balsamic vinegar and let it bubble away.

4. 4

   Assemble. Spread the toast with soft cheese or crème fraîche, if using. Pile the mushrooms on top, scatter with parsley and eat while warm.