📝 About This Recipe
A quintessential British brunch staple, this dish elevates the humble mushroom to a level of sophisticated comfort food. We use a medley of forest mushrooms sautéed in cultured butter with a splash of dry sherry and finished with silky crème fraîche for a luxurious, velvety texture. Served atop thick-cut, toasted sourdough, it is a masterclass in balancing earthy depths with bright, herbal notes.
🥗 Ingredients
The Mushrooms
- 500 grams Mixed Mushrooms (such as Cremini, Shiitake, and Oyster, sliced 1/2 inch thick)
- 40 grams Unsalted Butter (preferably high-quality cultured butter)
- 1 tablespoon Olive Oil (to prevent butter from burning)
Aromatics and Sauce
- 1 Shallot (finely minced)
- 2 cloves Garlic (microplaned or finely grated)
- 2 tablespoons Dry Sherry (or dry white wine)
- 3 tablespoons Crème Fraîche (at room temperature)
- 1 teaspoon Fresh Thyme (leaves only, chopped)
- 1 tablespoon Fresh Flat-Leaf Parsley (roughly chopped)
- 1/2 teaspoon Lemon Juice (to brighten the flavors)
- 1/2 teaspoon Sea Salt (to taste)
- 1/4 teaspoon Black Pepper (freshly cracked)
The Toast
- 2 thick slices Sourdough Bread (about 1-inch thick)
- 1 Garlic Clove (peeled and halved for rubbing)
- 1 tablespoon Extra Virgin Olive Oil (for drizzling)
👨🍳 Instructions
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1
Begin by cleaning your mushrooms with a damp cloth or soft brush. Avoid washing them under water, as they act like sponges and will become soggy.
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2
Slice the larger mushrooms into 1/2 inch thick pieces, leaving smaller wild mushrooms whole or halved to create a variety of textures.
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3
Place a large wide skillet over medium-high heat. Add the olive oil and half of the butter. Once the butter is foaming, add the mushrooms in a single layer.
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4
Let the mushrooms sit undisturbed for 3-4 minutes. Do not stir them! This allows the moisture to evaporate and a deep golden-brown crust to form.
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5
Once browned on one side, toss the mushrooms and cook for another 3 minutes until they have shrunk slightly and are caramelized all over.
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6
Lower the heat to medium. Add the remaining butter, the minced shallots, and the thyme. Sauté for 2 minutes until the shallots are translucent and fragrant.
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7
Stir in the grated garlic and cook for just 30 seconds, ensuring it doesn't burn or turn bitter.
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8
Pour in the dry sherry. Use a wooden spoon to scrape up all the flavorful browned bits (fond) from the bottom of the pan as the liquid bubbles away.
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9
While the sherry reduces, toast your sourdough slices until golden and crisp. Rub one side of each hot slice with the cut side of the raw garlic clove and drizzle with olive oil.
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10
Reduce the mushroom heat to low. Stir in the crème fraîche and chopped parsley. The sauce should be thick enough to coat the mushrooms luxuriously but not be soupy.
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11
Add the lemon juice, salt, and plenty of cracked black pepper. Taste and adjust seasoning if necessary.
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12
Spoon the creamy mushroom mixture generously over the garlic-rubbed toast, ensuring any extra sauce from the pan is drizzled on top. Serve immediately.
💡 Chef's Tips
Don't crowd the pan; if the mushrooms are piled on top of each other, they will steam rather than brown. Use a mix of mushrooms like Oyster or Chanterelle for a more complex, 'woodsy' flavor profile. If the sauce becomes too thick, add a tiny splash of warm water or vegetable stock to loosen it. Always season with salt at the end; salting mushrooms too early draws out moisture and prevents browning. For a vegan version, swap butter for vegan block butter and crème fraîche for cashew cream.
🍽️ Serving Suggestions
Pair with a perfectly poached egg on top for an extra layer of richness. Serve alongside a crisp green salad with a sharp mustard vinaigrette to cut through the cream. A hot cup of Earl Grey tea or a robust English Breakfast tea is the traditional beverage pairing. For a weekend treat, serve with a glass of chilled dry Prosecco or a light Pinot Noir. Add a sprinkle of freshly shaved Parmesan or Pecorino Romano for an extra salty kick.