Porcini and Thyme Toast
The rich, earthy flavours of autumn are vivid in this simple yet elegant porcini mushroom toast. Prized porcini bring a deep, woody taste that perfectly captures the season. Great as a light lunch or even for breakfast this toast embodies the cozy spirit of autumn’s forest bounty.
Serves 4
INGREDIENTS
300g porcini mushrooms, brushed clean and sliced. If you don’t have access to porcini, you can replace with other mushrooms, or a mix of mushrooms
2 small cloves of garlic, we keep them whole and then remove them before serving
2tbsp extra virgin olive oil – we recommend Almanacco from Marco Viola in Umbria. It is the perfect pair to mushrooms
4 sprigs thyme, stems removed
Flaked salt and cracked black pepper to taste
4 slices of sourdough toast
METHOD
Add oil to a pan over medium heat, along with the garlic, and cook until fragrant. Toss in mushrooms and 3 sprigs of thyme, season with salt and pepper, and sauté until mushrooms are soft.
Plate up the toast and drizzle with a little oil then top with sautéed mushrooms, and sprinkle with remaining thyme. You may wish to drizzle with a final swirl of oil as well as a dusting of salt and pepper before serving.