WHB #49: Wild Mushrooms on Toast
September 10th, 2006 by Scott |
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Mushrooms again? Well, it is that season. This weekend me and my wife went to the local forest, and came back (again) reasonably unsuccessful, this time with 3 medium sized ceps. It’s not enough for much of a dinner, but Mushroom on Toast (fried in garlic butter) just about fits the bill.
Not all is bad though. Last weekend we went up to Whitby (more on this in later posts), stopped off in a forest in the North Yorkshire Moors, and came back with a basket full of Ceps (and friends – like the ‘Sticky Bun’ in the photo above) – which are now hanging and drying happily in our kitchen.
There’s more. Spot the ‘WHB’ in the topic? That means ‘Weekend Herb Blogging’, an event hosted by the foodblog Kalyn’s Kitchen. Basically, foodbloggers (which includes me) decide to create a post about herbs (or vegetables, or similar), which is submitted solely for the event. Sounds like fun, so I wanted in!
Anyway, on to the recipe. It’s not even a recipe as such really, but is an excellent way to enjoy freshly picked mushrooms, especially if you have a collection of different types (such as Ceps and relatives, Chanterelles, etc). The mushrooms are fried briskly in butter with a little garlic and sage (which incidentally also grows in my garden), placed on fresh toast, and served.
Simple, but probably the best way to enjoy the uncomplicated taste of fresh mushrooms.
Wild Mushrooms on Toast Recipe – Ingredients
- Handful of freshly picked wild mushrooms
- 50g (1.8 oz) Unsalted Butter
- 1 Clove Garlic, finely chopped
- Salt and Pepper, to taste
- 3 Sage Leaves, torn up
- 1 slice of White Bread, per person
Wild Mushrooms on Toast Recipe – Method
- Fry the butter in a pan over a moderate heat
- Add the garlic, sage, and roughly chopped mushrooms, frying until browned
- Toast your bread (while above is happening)
- Top with the mushrooms
Serve as is – enjoy!
Filed under: Fruit & Veg.
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Great post for Weekend Herb Blogging, and it sounds so fun to go looking for wild mushrooms. I’ve been to Whitby Island once, and it was a wonderful place. Your blog is looking great.
i wish i could go and pick mushrooms too. i depend heavily on them and i think the simplest the recipe, the best. So yay to mushrooms on toast!
Looks gorgeous and sounds delicious. I used to eat this often but somehow had completely forgotten about it. Thanks for reminding me of a great quick and scrumptious dish.
Beautiful shots of the mushroom. My favorite meals are those that are simple yet tasty, like your mushroom toast. Very nice.
Mate, if I went into an Australian forest and came out with 3 ceps that would be a howling success, however we do get something like the sticky bun, which we call a slippery jack, maybe they’re the same thing. Mushrooms on toast, yummo!
neil: The “slippery jack” is indeed the same mushroom as the “sticky bun”. It’s also called the “Pine Boletus” and is from the same family as the famous Cep.
Kalyn: As you’ve figured out by now it was Whitby in England, which is beautiful.
stevi: It’s something I’ve only started recently, but getting a free dinner is something I enjoy!
Ruth: Sometimes the simplest things are the best, allowing you to enjoy the unaltered beauty of the food.
eatdrinknbmerry: Thanks for the nice comments, but the photos on your blog are much better!
ARGH! You found the ceps! Congratulations – they look great.
We love wild mushrooms!!Last year we picked lots of them
I have some dried left still, which are great in sauces or soups.
I wait until season this year will start, we need just warmth and lots of rain!
P.S. Say ” Hello” from me to Gosia please, hope your little Mia is Ok too?
Hi Zydrune,
Gosia reads the comments / uses my Facebook account all the time anyway (she posted the photographs of Mia the other day). She says hi too!