Devilled mushrooms
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Serves 2
Easy
Prep: 10 mins
Cook: 15 mins
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Ready in less than 30 minutes and packed full of rich, beefy flavour, this mushrooms-on-toast dish from The Bath Arms makes for a special lunchtime treat
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Try our devilled wild mushrooms, then discover more toast topper ideas, wild mushroom ravioli and roast beef with marsala wild mushrooms.
This recipe comes from The Bath Arms, a Wiltshire inn that focusses on regional and seasonal ingredients.
Devilled mushrooms recipe
Ingredients
Nutrition
-
100g mixed wild mushrooms
-
garlic oil
for drizzling
-
pinch of dried chilli flakes
-
100ml strong beef stock
-
100ml double cream
-
2 large slices of sourdough
-
small bunch of chives
chopped
Nutrition: per serving
- kcal586
- fat34.4g
- saturates17.8g
- carbs53g
- sugars4.3g
- fibre3.4g
- protein14.5g
- salt1.6g
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Method
-
step 1
Prepare and clean the wild mushrooms by brushing off any dirt and trimming away any woody stalks.
-
step 2
Heat a heavy frying pan over a medium-high heat, add a drizzle of garlic oil and fry the mushrooms for 2 mins or until they’ve started to colour and any liquid that has been released has evaporated. Add the chilli flakes and some seasoning, and cook for a minute more.
-
step 3
Add the stock and simmer the mixture until the liquid has thickened and almost evaporated. Pour in the cream and bubble until thickened and reduced.
-
step 4
While the mushrooms are simmering, toast the sourdough and divide it between two plates.
-
step 5
Add the chives to the mushrooms and taste for seasoning. Spoon the mushrooms over the toast to serve.
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