Page 36 - Transporter Talk Issue 144

Transporter Talk No 144
CAMPERVAN COOK BOOK
MUSHROOMS ON TOAST
Ingredients
 2 tbsp of olive or rapeseed oil 3 Sliced shallots
800g Cleaned mixed wild and
cultivated mushrooms
2 Crushed garlic cloves
1 Pinch of thyme
75ml Pernod or dry white wine 4 tbsp of double cream Squeeze of lemon juice
Salt and Pepper
4 Slices of toasted sourdough or country bread
Method
1 Heat the olive or rapeseed oil in a large pan.
2 Gently fry the shallots for 5 minutes until softened.
3 Turn the heat to medium.
4 Fry the mushrooms for 5-7 minutes
until the moisture has evaporated
and they are golden brown.
5 Add the garlic and thyme and cook
for 1 minute.
6 Pour in the Pernod or White Wine and
bubble until almost reduced.
7 Stir in the cream and bubble for
1 minute.
8 Season with lemon juice, salt and plenty
ground black pepper.
9 Serve the mushrooms on toast.
10 Enjoy any leftover wine a la Keith Floyd!
Serves 2 35
36