Mushrooms on toast

Method

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1. Brush the groille, hedgehog, trumpette and chanterelle mushrooms to remove any dirt and break into even pieces.

2. Wash the puffball and cut into 4 large slices. With a knife, cut small slits into the puffball slices and carefully push the garlic into the holes. Drizzle with olive oil and season with salt and pepper.

3. Heat a griddle pan and cook the puff ball slices briefly and the bacon until crisp.

4. Melt the butter in a frying pan and add the shallots and thyme. When the shallots have begun to caramelise, add the other mushrooms. Season with salt and pepper and cook over a medium heat 5-8 minutes, stirring frequently. Sprinkle over the chopped parsley (leaving a little for garnish) and toss.

5. To serve, layer the puffball slices, mushrooms and rocket on toast. Top with bacon and pour over the pan juices. Drizzle with olive oil and finish with a little chopped parsley.

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Ingredients

1 handful girolle mushrooms
1 handful hedgehog Mushrooms
1 handful trumpette Mushrooms
1 handful chanterelle mushrooms
1 small Puffball mushroom
1 garlic clove, finely sliced
Olive oil, for drizzling
4 rashers streaky bacon
knob of Butter
1 shallot, finely chopped
1 tbsp Thyme
1 small handful Parsley, finely chopped
1 handful Rocket
toast, to serve

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