Mushrooms on Toast
Your favourite mushrooms
Balsajo Black Garlic
Yorkshire Rapeseed Oil
A doorstep or two of fresh bread
Using the flat of a knife, crush the black garlic to a paste.
Slice the mushrooms into decent sized pieces, dice the shallot. Put the butter and oil into the pan on medium high and soften the shallots with the garam masala.
Add in the black garlic and combine into the butter, oil and shallots.
Pop in the mushrooms and season with a bit of Maldon Smoked Salt.
Add in the Tandoori spices and coat well in the sauté mix
Cook on a medium heat for about 3 minutes, meanwhile put the bread in the oven to brown after giving it a brush with some rapeseed oil
Add in the double cream, don't be too shy with it, TASTE and re season if needed. Turn down the heat and simmer for 3-4 minutes. At the last minute add a cube of cold butter and stir in, monte au beurre!
Keep an eye on the bread... When it's brown it's cooked, when it's black it's ........ not very edible.....
Pop it on a plate and enjoy!