Top chef Mark Greenaway has a lot of time for the mushroom – it’s tasty and good for you
Wild Scottish mushrooms on toast
This recipe is one of my favourites and is so adaptable and versatile.
The mushrooms I use for this dish are brought in by our forager Ben who visits the restaurant twice a week with the freshest mushrooms, herbs and edible flowers imaginable, which he hand-picks from all over Scotland.
Unfortunately, he doesn’t do home visits but you can get some great Scottish mushrooms from your local grocer.
You may also like to visit one of the farmers’ markets right here in Edinburgh.
The chanterelle is the king of all mushrooms, and can be found all around the UK. They are at their best in Scotland over summer and autumn. If these aren’t available you can substitute them for your favourite mushroom.
This may be thought of as a breakfast dish but I would definitely say it is an elegant starter to any great meal, although having said that, a cheeky wee poached free-range egg and some hollandaise sauce and it would be a breakfast fit for a king
I find the mushroom fascinating, and believe that it is very under-rated. For instance, five portions of 80g mushrooms would actually count as your five a day and they are almost fat and carbohydrate free.
Not only that, but they are a great source of vitamin B, iron and potassium, and are low in GI – so a great ingredient for anyone planning a diet!
In the restaurant we would garnish this dish with a selection of micro herbs but it would also work well with chervil or even some freshly chopped parsley.
200g Scottish chanterelles
1 clove of garlic
4 slices of good sourdough bread
1 shallot peeled and thinly sliced
50ml Scottish rapeseed oil
100ml double cream
Good pinch of salt
1 tablespoon chopped chives
Clean and very, very quickly wash the Scottish chanterelles. Toast the sourdough under the grill until nice and golden. Peel and cut the garlic in half, then rub the cut side all over one side of the toasted sourdough.
Heat the oil in a pan large enough to spread the mushrooms out so there is a single layer and they are not all piled on top of each other.
Once the oil is hot (but not smoking hot) gently place the mushrooms in and allow them to cook for one minute before disturbing them. Gently toss or stir the mushrooms to evenly cook through. Add sliced shallots to the pan and a little salt, then take them off the heat and keep warm.
In a separate pan place the butter and put on a high heat. Brown the butter gently to achieve a rich nutty flavour. Once the butter is deep walnut brown add the lemon juice, this will spit as it is very hot so please be careful. Add the cream and stir to emulsify well, then remove from the heat and keep warm.
Place the toast in the centre of each plate and top with mushrooms and shallots, drizzle the sauce over and around the mushrooms.