There can be no simpler meal – mushrooms on toast. For many, during autumn, you’ll know where to find some fresh pine or field mushrooms. But if you’re city bound, choosing a selection of flavoursome mushrooms at your local supermarket or farmer’s market can prove a cost effective way to score some premium ingredients to enable this delightful, super fast, yet underrated meal. The Spanish know of the joys of mushrooms and annually celebrate their arrival by roasting mushrooms with garlic. To get a taste of this Catalan obsession, follow our simple steps to enhance the dish using butter, lemon zest, sage leaves and garlic. And if you have some mushrooms left over from foraging, make sure you check out of pickling recipe.
Mushrooms on Toast with Garlic, Lemon & Sage Butter
200g Swiss brown mushrooms (preferred, however any mushrooms can be used)
200g pine mushrooms (preferred, however any mushrooms can be used)
½ bunch fresh sage leaves
1 garlic bulb, cracked into individual cloves, skin on
Salt and cracked pepper for seasoning
1 fresh sourdough loaf
1 lemon sage butter log
Lemon Sage Butter Log
Finely chop 3-4 sage leaves and combine them with with 250g of softened, unsalted butter and zest of half a lemon. Next on top of a 10cm square sheet of baking paper, form the butter into a rough log shape with clean hands. Next wrap the baking paper around the log, and twist the ends. Wrap and twist tightly to perfect the shape. Refrigerate for 30mins prior to slicing.
Method
Preheat oven to 200C.
1. In an oven roasting tray place the Swiss brown and pine mushrooms evenly in one layer. Season well.
2. Scatter picked sage leaves and individual garlic cloves over the mushrooms.
3. Slice the lemon sage butter log into 2cm width discs. Place the butter discs randomly over mushrooms, sage and garlic cloves. As a healthy option only use half of the lemon sage butter log.
4. Bake until mushrooms have softened and turned golden in colour – approximately 15-20 minutes.
To Serve
Grill thick slices of fresh sourdough bread and top with generous amounts of roasted mushrooms and melted lemon sage butter spooned from the oven tray. Garnish with roasted garlic and sage leaves.
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