Wild Mushroom Griddle Toast:
Toast is the perfect snack for any time of day, and this version features delicious wild mushrooms topped with shallots or spring onions. You’ll savor each bite of hearty sourdough – whether you’reenjoying at home or at the campsite.
- 2 tablespoon of olive oil
- 1 cup of Italian parsley, roughly chopped
- 1 shallot, finely diced or seasonally available alliums such as spring onions, leeks, scallions, chives
- 2 garlic cloves, minced
- 2 tablespoons of butter, ghee or lard
- 4 cups of wild mushrooms, roughly chopped if large
- ½ cup heavy cream
- 50g finely grated parmesan
- 1 loaf of hearty sourdough bread, sliced to 1-inch servings
- Sea salt and freshly ground black pepper
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Heat one tablespoon of the oil in a large pan over a medium-low heat, add the shallot or seasonal onion variety and cook for 3-4 minutes until softened. Be cautious not to overcook garlic as burnt garlic will leave a bitter taste. Add the butter and once melted, toss the mushrooms and garlic together. Fry for 6-8 minutes until they begin to brown and soften, stirring regularly to remove as much liquid from the mushrooms as possible. Season with salt and pepper to taste. Be careful to keep the heat low and be patient. Once the mushrooms are browned and softened, reduce the heat, stir through the cream and half the parmesan, simmer gently for 2-3 minutes until slightly reduced. Season to taste. While the mushrooms are cooking, heat a griddle pan over a high heat. Brush each side of bread using the remaining tablespoon of oil and then place on the pan for up to 1 minute on either side until you achieve charred griddle marks. Serve on a plate, and top with the mushrooms, remaining parmesan, fresh parsley and a bit of lemon juice. Explore more recipes in the Time Outside Journal and find everything you need for a reimagined camp kitchen in our IGT collection. |
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Serves
4 people
COOK TIME
25 minutes
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Heat one tablespoon of the oil in a large pan over a medium-low heat, add the shallot or seasonal onion variety and cook for 3-4 minutes until softened. Be cautious not to overcook garlic as burnt garlic will leave a bitter taste.
Add the butter and once melted, toss the mushrooms and garlic together. Fry for 6-8 minutes until they begin to brown and soften, stirring regularly to remove as much liquid from the mushrooms as possible. Season with salt and pepper to taste. Be careful to keep the heat low and be patient.
Once the mushrooms are browned and softened, reduce the heat, stir through the cream and half the parmesan, simmer gently for 2-3 minutes until slightly reduced. Season to taste.
While the mushrooms are cooking, heat a griddle pan over a high heat. Brush each side of bread using the remaining tablespoon of oil and then place on the pan for up to 1 minute on either side until you achieve charred griddle marks. Serve on a plate, and top with the mushrooms, remaining parmesan, fresh parsley and a bit of lemon juice.
Explore more recipes in the Time Outside Journal and find everything you need for a reimagined camp kitchen in our IGT collection.
