Wild mushrooms and horseradish labneh on toast
This recipe takes the classic quick-and-easy dish of mushrooms on toast and dials it up a few notches with homemade labneh, garlic and herbs
Devilled mushrooms
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 100g mixed wild mushrooms
- garlic oilfor drizzling
- pinch of dried chilli flakes
- 100ml strong beef stock
- 100ml double cream
- 2 large slices of sourdough
- small bunch of chiveschopped
Nutrition: per serving
- kcal586
- fat34.4g
- saturates17.8g
- carbs53g
- sugars4.3g
- fibre3.4g
- protein14.5g
- salt1.6g
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.
