This is really a simple ‘on toast’ recipe and it’s my favourite way of serving wild mushrooms after a spot of grzybobranie, or mushroom picking. You can use any wild mushrooms or use cultivated mushrooms, pieczarki, instead. The sort of mushrooms you’ll likely find in Poland include prawdziwki (porcini), podgrzybki (bay bolete), mas´laki (boletus) or kurki (chanterelle). You can also serve this as canapés or smaller bites – simply slice the sourdough into quarters after toasting.
Ingredients
- 7 fl oz ¾ cup (200 ml) double (heavy) cream
- 2 sprigs of fresh thyme
- 1 tsp butter
- 1 tsp vegetable oil
- 1 white onion, finely chopped
- 14 oz (400 g) mixed wild mushrooms, cleaned and chopped
- sea salt and freshly ground black pepper
- 2 slices of sourdough bread, to serve
- fresh marjoram leaves or chopped parsley, to serve
How to Make It
- Pour the cream into a small saucepan, add the thyme sprigs and bring the cream to a gentle boil. Switch off the heat after 5 minutes and leave the cream to stand.
- Heat the butter and oil in a frying pan, add the onion and cook over a very gentle heat for 10 minutes.
- Add the mushrooms to the pan, season well with salt and pepper and fry gently for 15 minutes.
- Remove the thyme from the cream. Pour the cream over the mushrooms and stir.
- Griddle or toast the bread. Spoon the mushrooms over the toast and scatter over some marjoram or parsley. Serve.
