Sticky Mushrooms on Toast

Submitted by PinkCherryBlossom

"From the British programme "Daily cooks""

 

• Ready In: 25mins
• Ingredients: 12
• Serves: 4

ingredients

• 29.58 ml light olive oil
• 113.39 g unsalted butter
• 226.79 g chestnut mushrooms, quartered
• 255.14 g mixed mushrooms
• 1 garlic clove, crushed
• 14.79 ml toasted sesame oil
• 29.58 ml hoisin sauce
• 14.79 ml flat leaf parsley
• 14.79 ml coriander leaves
• 28.34 g rocket
• 4 slice sourdough bread
• 44.37 ml of amontillado sherry wine

directions

1. Heat a wok with half of the oil and then add two thirds of the butter and allow to melt.
2. Next add the mushrooms starting with the largest. Add the remaining oil as you need to.
3. Next stir in the garlic and allow to cook for about a minute.
4. Heat a griddle pan to smoking hot. Then toast the sourdough until nicely lined on both sides.
5. Next add the sherry to the wok allow the alcohol to burn off, and then add the soy sauce, sesame oil and hoi sin. Stir really well and then stir in the remaining butter followed by the coriander and parsley.
6. Finally remove from the heat and stir in the rocket.
7. To serve, lay a piece of toast on the centre of each serving plate and pile on the mushrooms. Eat immediately.