Mushrooms for toast

Mushrooms are so easy to photograph as some of the different varieties look like works of art in their own right. I love the way the clusters of fairytale-esq toadstools creep up around each other making a miniature mushroom forrest with the Buna Shimeji mushrooms, and the Enoki variety look like some 50-headed fictional creature of the deep.

Mushrooms on toast is the dish that reminds me most of being young. We used to eat them almost every Sunday afternoon at home; drenched in lots of home-made creamy sauce and piled on top of buttery toast. This version is less about the creamy thickness and more about the mushrooms. You can use any variety but these three work really well together if you can get hold of them. This is really nice on some grilled thick-cut sourdough bread that has been toasted on a griddle pan, seasoned and drizzled in olive oil.

Ingredients:
500g of mushrooms such as a mix of:
Enoki, Buna Shimeji, & Chanterelle.
Handful of fresh parsley
1 tbsp creme fresh
1 tsp sesame oil
1 tbsp of butter
2 tbsp of grated Parmesan

Melt the butter in a large pan and stir in the mushrooms; no need to chop the Chanterelles but the Enoki and Buna type will need about half an inch chopping off the base they come attached to, separate and dropped into the pan.

Cook for 3 minutes until the mushrooms begin to give up their juices and decrease in size. Add the sesame oil and turn up the heat for a few seconds. Stir in the creme fraiche and parsley and mix together until the creme fraiche as melted away. Season with lots of salt and pepper and add the Parmesan. Stir this in. Spoon out on to the grilled toast and sprinkle on extra parsley.