Description
This recipe is from jamie oliver's book, jamie at home, via the rachael ray show.
Ingredients
- Extra Virgin Olive Oil
- Wild Mushrooms
- Garlic Cloves
- Fresh Thyme
- Fresh Parsley
- Summer Savory
- Sea Salt
- Fresh Ground Black Pepper
- Dried Red Chili
- Butter
- Lemon
- Sourdough Bread
Instructions
- Put a large heavy frying pan, big enough to hold all the mushrooms in one layer, over heat and add about 1-2 tbls
- Olive oil
- Slice the larger mushrooms up, and leave the smaller ones whole
- Add them all to the pan and give it a shake to toss the mushrooms in the oil
- Add the chopped garlic and fresh herbs and shake the pan again
- Add a pinch of salt and pepper and the crumbled chili, add to the pan and fry gently for a few minutes
- If the mixture becomes dry, pour in a little more oil
- Once the mushrooms have started to turn a golden color, after about 3-4 minutes, add the butter and a nice squeeze of lemon juice and toss again
- To finish this off and make it into a creamy sauce, spoon 2-3 tablespoons of water into the pan
- Simmer for a little longer, until you have a nice simple sauce that just loosely coats the mushrooms
- Now toast your bread
- Rub the toast with the cut side of the remaining clove of garlic
- Place each slice on a serving plate, pile the mushrooms and the creamy juices from the pan on top and dig inches enjoy!