Dried Forest Mushrooms have the double bonus of adding flavour and texture to fresh mushrooms but also helping to create a sauce from the stock they produce, thickened with a little flour and enriched by Wholegrain Mustard. You could use other types of dried mushrooms and you could also simply reduce the stock down and then add some cream, to make it a non-vegan version.

Ingredients

1 30g Dried Forest Mushrooms

20g plain flour

70ml Early Harvest olive oil

2 tbsp wine or white vermouth

2 tsp Wholegrain Mustard

2 pinches ground nutmeg

250g button or chestnut mushrooms, cut into 4 or 6 wedges

½ onion, peeled and finely sliced

2 cloves garlic, peeled and finely chopped

1 sprig each of rosemary and thyme, leaves removed and finely chopped

Salt and pepper

Small bunch (approx. 15g) fresh flat leaf parsley, leaves separated from stalk and roughly chopped (optional)

2 large pieces of sourdough bread

Ingredients

1 30g Dried Forest Mushrooms

20g plain flour

70ml Early Harvest olive oil

2 tbsp wine or white vermouth

2 tsp Wholegrain Mustard

2 pinches ground nutmeg

250g button or chestnut mushrooms, cut into 4 or 6 wedges

½ onion, peeled and finely sliced

2 cloves garlic, peeled and finely chopped

1 sprig each of rosemary and thyme, leaves removed and finely chopped

Salt and pepper

Small bunch (approx. 15g) fresh flat leaf parsley, leaves separated from stalk and roughly chopped (optional)

2 large pieces of sourdough bread

1

Place the dried mushrooms in a bowl and cover with 350 ml boiling water. Set aside for 20 minutes, then strain the liquid off into another bowl and squeeze and water out of the mushrooms.

2

Pour 20ml of olive oil into a small saucepan, add the flour and place on a low heat. Stir with a small whisk to combine the two then add the wine and half of the mushroom stock and continue to whisk so that you have a smooth paste, increase the heat to medium then add the rest of the stock. Bring the mix to a simmer and continue to whisk for 5 – 8 minutes or until smooth. Whisk in the mustard and nutmeg and set aside.

3

Place a frying pan on a medium heat and when hot, add the remaining olive oil, then the onion, garlic, rosemary, and thyme. Season with salt and pepper and cook for 5 minutes, or until softened and beginning to turn golden. Add the mushrooms, season with salt, and turn the heat up a little. Cook for 5 minutes so the mushrooms release their water and soften, stirring to prevent the onion and garlic colouring too much. Add the soaked mushrooms and cook for another 2 – 3 minutes to remove any excess water.

4

Put the bread on to toast. Add the mushroom and Wholegrain Mustard and sauce to the pan on mushrooms and swirl around the pan so it coats the mushrooms. Keep the heat on medium so that everything is ready to hot and when ready to serve, add the parsley.

5

Place the pieces of toast on 2 plates then divide the mushrooms between the two and place on top. Top with freshly chopped parsley or chives if you wish.

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