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SharePreparation time: 10 minutes
Cooking time: 20 minutes
A comforting open sandwich of wild mushrooms and shallots cooked over fire, folded into a creamy white wine and parmesan sauce, and piled high on golden buttery toast. Simple, warming, and ideal for autumnal fireside lunches.
Ingredients:
For the Mushrooms:
Mixed fresh wild mushrooms
2 shallots, finely diced
3 small cloves garlic
Small handful of fresh flat-leaf parsley
1 tbsp olive oil
1 small glass dry white wine (optional)
3 tbsp single or pouring cream
2 tbsp finely grated parmesan cheese
Sea salt
Cracked black pepper
For the Toast:
Crusty bread slices
Butter
Method:
Prepare the Mushrooms
Clean the mushrooms, brushing off any dirt and lightly rinsing if needed. Pat dry thoroughly. Finely chop the garlic and parsley together on a board until well combined.
Cook the Mushrooms on the Travel Skillet
Place the Travel Skillet directly over hot coals and add the olive oil. Sauté the diced shallots for a few minutes until softened, then add the mushrooms. Cook until they begin to brown and release their moisture, stirring occasionally.
Deglaze and Add Flavour
If using, pour in the white wine. Let it bubble and reduce for a few minutes until almost evaporated. Stir in the garlic and parsley mixture and allow to cook for a few minutes
Finish with Cream
Add the cream and stir through until the sauce begins to thicken. Sprinkle in the parmesan cheese and season to taste with salt and cracked black pepper. Raise the Skillet on the chain to keep warm while you toast the bread.
Toast the Bread
Grill the slices of crusty bread directly over the fire until golden on both sides. Brush with butter while warm.
Assemble and Serve
Pile the creamy mushrooms generously onto each slice of toast and serve immediately while hot.