Justin Woods, head chef at The Castle Green Hotel, Kendal, and Greenhouse restaurant.

Question:

I am trying to find a really tasty dish using mushrooms. What would chef recommend?

Oliver Palmer, Carnforth

 

Justin says...

Got to be mushrooms on toast for me, tastes great, easy to do and doesn’t leave you with a pile of washing up! This method will provide enough for four people. Toast four large slices of sour dough bread, brush lightly with a clove of garlic and drizzle with a little olive oil, keep to one side. Finely crush the remainder of the garlic, fry the garlic in 1 tbsp of olive oil, add a large knob of butter, then add about 400g of washed mixed wild mushrooms, look out for some shitakes, oysters, trompettes and some flat mushrooms. Fry until the mushrooms start to soften, then add 4 tbsp of crème fraiche, a good sprinkle of chopped flat parsley and some salt and pepper. Cook until the crème fraiche is warmed through and pile on top of your toasted sour dough. Feel free to add some diced pancetta when you fry the mushrooms to make a more meaty version.