Confit Garlic Mushrooms on Toast
Serves: 2
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A little friendly warning about this recipe, I wouldn’t suggest this if you have to be in close proximity to someone soon after scoffing down, because it is FULL of garlic. Beautiful, sweet and delicious confit garlic. Mebs don’t eat this ahead of a first date.
Aside from that, you absolutely should be making this because it feels like such an indulgent breakfast but you’re getting all that mushroom goodness.
This recipe calls for confit garlic oil and cloves, so unless you already have this stocked, you can find the full recipe here. Confit garlic is honestly a game changer and a staple in my kitchen.
This recipe is from my book, Poppy Cooks: The Food You Need, yano…in case you wanted to buy it x
Ingredients
metric imperial
- 2 tbsp confit garlic oil (see above for more info)
- 6 confit garlic cloves (again see above for more info), 3 mushed, 3 whole.
- 4 slices of bread (I like seeded for this)
- 250g chestnut mushrooms, sliced
- 1 tbsp butter, softened
- Juice of 1/2 lemon
- 1 tbsp creme fraiche
- 1 tbsp soured cream
- A small bunch of flat-leaf parsley, leaves picked and chopped
- Flaky salt and black pepper
- 20g parmesan, finely grated, to serve
Method
- Using 1 tablespoon of the confit garlic oil altogether, drizzle both sides of each bread in oil.
- Using the 3 mushed cloves, spread confit garlic mush over one side of each slice of bread - use more or less, to taste...it's completely up to you how garlicky you want your breath to be.
- Place a large, dry frying pan over a medium high heat. When hot, add the bread slices and toast them for about 2-3 minutes each side, until golden brown on both. Remove from the pan on to a plate. (Do this in batches if necessary).
- Increase the heat under the frying pan to high. Once it's smoking hot, throw in your sliced mushrooms, stir, cook for 30 seconds, then season with salt and pepper. Add the remaining tablespoon of confit garlic oil, reduce the heat to medium-high and continue mixing for a further 1 minute.
- Add the butter and leave it to melt into the mushrooms, then add the 3 whole confit garlic cloves. Stir and cook for 5 minutes, until the mushrooms have a gorgeous golden-brown colour.
- Add the lemon juice and stir to deglaze the pan, then add the creme fraiche, soured cream and parsley. Mix well to combine, then cook over a low heat for about 1 minute, until everything is hot, thick and creamy.
- Place 2 slices of garlic toast on each serving plate. Top with copius amounts of creamy mushrooms and sprinkle in the grated parmesan to serve. Now this is a thing of beauty!