Mushroom Toast

Let's cook

1. 1

   Tear, do not slice

   Tear the mushrooms into rough pieces by hand. Ragged edges brown far better than clean-cut faces.

2. 2

   Dry pan first

   Put the mushrooms into a dry hot pan with no fat at all and cook 4 minutes until they release their water and it evaporates.

   💡

   Adding fat first means the mushrooms boil in their own liquid. Dry pan first, always.

3. 3

   Now add the fat

   Once the pan is dry again, add the butter and oil and cook 4 minutes more until deeply browned at the edges.

4. 4

   Aromatics late

   Add the garlic and thyme for the final minute so they do not burn.

5. 5

   Finish the pan

   Off the heat, stir in the crème fraîche and lemon juice to make a light sauce, and season well.

6. 6

   Build

   Toast the sourdough, spread with goat cheese, pile the mushrooms on, and finish with parsley and cracked pepper.

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