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Recipe: Wild Mushrooms on Toast

Recipe: Wild Mushrooms on Toast

London food editor Allan Jenkins forages for wild mushrooms at his summer house in Denmark, with his wife Henriette. Here’s what they do with them after they get them back to the kitchen:

(N.B.: When foraging for mushrooms, please be sure to use a good guide or go with an experienced friend. Always cut the stem near the base with a sharp knife so the mycelium will still spread.)

Photograph by Allan Jenkins, editor of Observer Food Monthly.

Above: “We use morels in spring, which we find on the coast, or St George’s which we find in the garden,” he says. “In summer or autumn we use ‘ceps’ (St. Johannes in Danish), which tend to grow near pine.”

Wild Mushrooms on Toast

Ingredients:

  • 2-3 mushrooms per person (if you are lucky), depending on size.
  • Butter for frying.
  • Garlic, crushed, to taste.
  • Lemon.
  • Parsley, chopped.
  • Salt and pepper.

Fry the mushroom on a medium heat (do not stack too deep or they will “sweat”); be generous with the butter. Add garlic if using. When both are colored and lightly caramelized (around 5 minutes depending on size of mushroom and pan), season, add scant squeeze of lemon and scatter with parsley. Serve on toasted sourdough or other country bread.

Says Mr. Jenkins: “We also sometimes make a pasta sauce by covering the mushrooms with stock when they are colored, allowing to reduce by about a third (peas go well here with morels). Add single cream, bring to just off the boil, and simmer to allow the flavors to meld. Season, going easier on the salt if using a stock paste or cube. Serve with penne and freshly grated parmesan.”

For more of Allan Jenkins’ summer house, see A Danish Summerhouse Garden.

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Gardenista

Gardenista is a one-stop sourcebook for cultivated living, a guide to outdoor design and gardening. Helmed by former New York Times columnist Michelle Slatalla, Gardenista features inspiration, garden visits, and advice for all things outdoor living, from patios and peonies, to tables and terraces. Gardens matter, and Gardenista celebrates tomatoes on the fire escape as much as rolling acres of green.

56 comments

+ add your own
4:14AM PDT on Jul 30, 2013

Sounds yummy, just got some mushrooms from the local farmers market. Will give this a try, thanks so much

10:28PM PDT on Jul 23, 2013

Thanks I love mushrooms :)

5:36AM PDT on Jul 22, 2013

Love mushrooms very much, but I rather buy them and cook than to go lloking for them in the wild.

10:20AM PDT on Jul 16, 2013

ty

6:13PM PDT on Jul 15, 2013

Yummy foraged food!

4:26PM PDT on Jul 14, 2013

Yum

8:41AM PDT on Jul 11, 2013

The same recipe works great for any store bought mushrooms. This is my favorite breakfast. Sometimes I add a put a bit of cheese over the hot mushrooms to melt before putting it all on my favorite toast.

7:23PM PDT on Jul 10, 2013

ty

5:59PM PDT on Jul 10, 2013

thank you for the recipe

5:14PM PDT on Jul 10, 2013

Thank you for the link to the marvelous "Danish Summer House Garden."

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