Recipe of the Week - Portobello Mushrooms on Toast

One of our signature dishes with a rustic essence, which can be served as a starter or main course with a salad. The sherry perfumes the dish wonderfully.

Ingredients (to serve six)
- 6 thick slices of rustic bread of your liking, toasted and buttered
- 1lb Portobello mushrooms sliced
- 8oz Chanterelle mushrooms sliced
- 8oz quartered button mushrooms
- 3 banana shallots, roughly chopped or sliced
- 2 garlic cloves, crushed
- 3-4 tbsp olive oil
- 2oz butter
- A good heavy splash of Tio Pepe dry sherry
- ¼ pt. double cream
- Salt and pepper to taste
- Parsley, coarsely chopped

This operation is done very quickly and on high heat – just be wary the hot oil doesn’t splash and take care when you flambé with the sherry.

1. Heat the olive oil and butter in a large frying pan.
2. Add the shallots and soften quickly.
3. Add the mushrooms and garlic and sauté quickly.
4. Add a splash of sherry – be careful as it may catch alight because of the alcohol content.
5. Add your double cream and season to taste, then reduce for 2-3 minutes.
6. Place the toasted bread on individual plates and divide the mushrooms over the top.
7. Finish with a sprinkle of chopped parsley.

You can add some spinach leaves after you have added your mushrooms and use brandy or Madeira instead of the sherry. This is just like a mushroom stroganoff; you can add a tablespoon of paprika with the mushrooms and serve it with rice or mixed into some cooked pasta.