“My wife loves mushrooms and I often knock this up for breakfast. It’s pretty versatile: I did it as a sauce last week for some pork and we do it in the cookery school too. It’s never about having perfect numbers when I do it. If you have cream and you have mushrooms then you know what you’re going to do with them. It is so quick and easy.”
– Richard Bertinet, baker, Bath
Serves 2
INGREDIENTS
4 slices of sourdough bread or baguette, cut lengthwise
500g mushrooms, sliced
2 shallots, finely chopped
1 bunch of flat leaf parsley, chopped
1 clove of garlic (optional), crushed
A small glass of brandy
2 tbsp olive oil
A large knob of butter
Salt and pepper
A small pot of crème fraiche
METHOD
Place the oil in a pan and add the shallots when it’s hot. Cook for about a minute and then add the mushrooms and garlic and cook for a further 2 to 3 minutes.
Add the brandy and cook for a further 3 minutes.
Remove from the heat and stir in the crème fraiche.
Lightly toast the bread (Richard uses a griddle pan) and place the toast on the serving plates. Add the chopped parsley to the pan of mushrooms, then spoon in heaps onto the bread.
