I’m on a personal challenge of sorts to try to eat as many unusual mushrooms as possible. Ever since my husband found us wild morels during our honeymoon earlier this year I’ve tried chanterelles, enoki, shiitake, oyster and chicken of the woods.
I managed to find fresh ceps (or porcini) on sale yesterday! One of my favourite things to eat for breakfast is mushrooms on toast – usually chestnut mushrooms so I decided to work on a fancy version using the porcini.
If you can’t find porcini, sub them with a blend of fleshy mushrooms such as oyster or chestnut.
- 140g fresh porcini mushrooms, dry brushed and scraped of any dirt
- 50g asparagus, cut into thin ribbons (I use a vegetable peeler)
- 1 small clove of garlic, minced
- 1 small sprig of fresh thyme
- 1 tsp vegan butter
- 2-3 slices toasted sourdough bread (mine was a wholemeal sourdough)
- Salt and pepper to taste
- If your mushrooms are dirty, use a dry pastry brush and sharp knife to gently scrape away any dirt or grit. Cut the mushrooms into slices and set aside.
- Heat a completely dry cast iron skillet or heavy bottomed frying pan on a low heat and add the mushrooms. Cook for 3 minutes or until some of the mushrooms take on a little colour. If your mushrooms are very big, they may release some liquid. Boil off the liquid for about 2 minutes.
- Whilst the mushrooms are cooking prepare the asparagus, snap off the tough ends of the stem and discard. Using a vegetable peeler, shave the asparagus into thin ribbons.
- Once the mushrooms have taken on some colour, add the butter, asparagus and minced garlic. Stir well to make sure the butter is evenly distributed.
- Cook for another 3-4 minutes until the mushrooms are soft and a little golden on the edges.
- Sprinkle on the fresh thyme, season with salt and pepper and serve on toasted sourdough bread!