Recipe by Sharon123
This recipe is from Jamie Oliver's book, Jamie At Home, via the Rachael Ray show.
Top Review by Katanashrp
Excellent appetizer/lunch. I used black trumpet and golden chanterelle mix which became a treat fit for a king (or a queen for that matter). I served it with frisee salad lightly dressed with a vinaigrette, which cut the richness of the dish perfectly. Thank you.
- extra virgin olive oil
- 11 ounces mixed wild mushrooms, wiped clean
- 2 garlic cloves (1 peeled and finely chopped, the other halved)
- 2 sprigs fresh thyme, leaves picked
- 2 sprigs fresh parsley, leaves picked
- 1 sprig summer savory, leaves plucked (optional)
- sea salt
- fresh ground black pepper
- 1 dried red chili, crumbled
- 1 small pat butter
- 1 lemon
- 2 slices sourdough bread
Directions See How It's Made
- Put a large heavy frying pan, big enough to hold all the mushrooms in one layer, over heat and add about 1-2 tbls. olive oil. Slice the larger mushrooms up, and leave the smaller ones whole. Add them all to the pan and give it a shake to toss the mushrooms in the oil.
- Add the chopped garlic and fresh herbs and shake the pan again. Add a pinch of salt and pepper and the crumbled chili, add to the pan and fry gently for a few minutes. If the mixture becomes dry, pour in a little more oil.
- Once the mushrooms have started to turn a golden color, after about 3-4 minutes, add the butter and a nice squeeze of lemon juice(not too much) and toss again.
- To finish this off and make it into a creamy sauce, spoon 2-3 tablespoons of water into the pan. Simmer for a little longer, until you have a nice simple sauce that just loosely coats the mushrooms.
- Now toast your bread.
- Rub the toast with the cut side of the remaining clove of garlic. Place each slice on a serving plate, pile the mushrooms and the creamy juices from the pan on top and dig inches Enjoy!