Mushroom Forestière Sourdough Toast

A little taste of Brittany, on toast. 🍄🥖

One of my favourite childhood memories is eating a galette forestière in a little crêperie on the coast of Brittany. So, as autumn arrives, I’ve taken those same comforting flavours and given them a sourdough twist.

Creamy mushrooms, garlic, thyme, crème fraîche and fresh parsley piled onto a slice of toasted sourdough. Simple, earthy and ridiculously comforting.

Mushroom Forestière Sourdough Toast

Ingredients (serves 1)

🍄 150g chestnut mushrooms, sliced
🍄 100g shiitake mushrooms, sliced
🍄 100g button mushrooms, sliced
🧄 1 garlic clove, finely chopped
🌿 A few sprigs of fresh thyme
🥛 2 tbsp crème fraîche
🌿 Small handful fresh parsley, chopped
🥖 1 large or 2 small slices of sourdough
🧈 Butter or olive oil
🧂 Salt & freshly ground black pepper

Method

Heat a little butter or olive oil in a frying pan and cook the mushrooms over a medium-high heat until golden and their moisture has cooked off.

Add the garlic and thyme and cook for another minute or two. Season generously with salt and pepper.

Turn the heat down and stir through the crème fraîche. Add a splash of water if you want it a little looser, then finish with the fresh parsley.

Toast your sourdough until beautifully crisp, then pile the creamy mushrooms on top.

Best eaten immediately, ideally with something delicious to drink and a little imaginary trip to Brittany.