Posh mushrooms on toast

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I absolutely love wild mushrooms and this time of year is great for chanterelles, or if you’re French or just a bit fancy – girolles.  It goes without saying never to pick and eat your own unless you REALLY know what you’re doing but they’re plentiful (although not cheap) in shops and farmers markets at this time of year.  This is such an easy supper but so tasty. Ideally eaten in front a roaring fire with a good book and a glass of red….

(Serves 2)

  • Couple of generous handfuls of chanterelle mushrooms – washed thoroughly to remove any soil
  • 2 garlic cloves
  • Generous splash of olive oil
  • Half a glass of white wine
  • Salt and pepper to taste
  • Toasted sourdough to serve
  1. Heat the oil up in a pan and then add the mushrooms, wine and garlic
  2. Allow to simmer for around 10-15 minutes (chanterelles respond well to cooking so don’t worry about over-cooking them although you do want a little of the juice left at the end as this will absorb all the delicious flavours of the mushrooms and will soak into the sourdough nicely at the end)
  3. Add salt and pepper to taste and serve

So simple but so good!

Vegan pizza breads

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These are so simple and quick to make and they’re an ideal way of using up day-old French stick.  You can be as creative as you like with the toppings.  I tend to use whatever we have in…

(Serves 2)

  • 1 French stick
  • Drizzle of olive oil
  • Drizzle of maple syrup
  • Passata
  • One organic red onion – peeled and sliced
  • Couple of handfuls of organic mushrooms – sliced
  • 1 organic green pepper – sliced
  • Green olives – de-stoned and sliced
  1. Fry the onions on a low heat with a drizzle of olive oil and maple syrup to caramelise
  2. Cut the French stick in half and slice down the middle
  3. Grill the crusty side of the bread under the grill for a few minutes
  4. Spread the passata over the bread
  5. Meanwhile gently fry the peppers and mushrooms in a little olive oil
  6. Assemble the onion, peppers, mushrooms and sliced green peppers on the bread
  7. Pop back under the grill for a few minutes
  8. Serve with a green salad