Green Garlic Mushrooms on Sourdough

I could write about the beautiful aromatic garlic, the creamy richness, or the deep mushroomy umami. I would waffle on for ages about the perfect sourdough (25% rye, if you’re wondering). Or I could summarise why you want this recipe in your life in one simple sentence: one pan, 10 minutes, incredible flavour. Make it now. Thank me later.

Recipe - Serves 2

• 350g Mushrooms

• 40g Green garlic butter (featured here)

• 1 tsp Soy sauce

• 130ml Single cream

• 50ml White wine (or white wine vinegar / mirin if you’d prefer)

• 1/4 tsp wholegrain mustard (optional)

• Sourdough

Step 1.

Melt the green garlic butter in a large frying pan with the mushrooms (having chopped or torn them into a slightly uniform size). Keep the pan on a high heat to get the mushrooms turning golden but keep an eye on the butter as it may burn if left unattended.

Step 2.

When the mushrooms are golden brown, cut a couple of slices of bread and pop them in the toaster. Deglaze the pan with white wine and soy sauce, then add the mustard. Mix together until the liquid has reduced and gone sticky, then pour in the cream and remove the pan from the heat. It should instantly bubble and thicken, turning a beige colour. If it splits, add a dash more cream to recombine it.

Step 3.

To plate up, tip your creamy mushrooms over the toast like a cascading waterfall of loveliness. Bon Ap.