Mushroom on Toast


Units Scale
  • Mushroom Stock:
  • 50g Dried Porcini
  • Mushroom Stalks; from below
  • Chervil Stalks; from below
  • 3 Garlic Cloves
  • Shallots Skins; from below
  • Water
  • Cauliflower Mushroom Scratchings:
  • Cauliflower Mushroom
  • Frying Oil
  • Mushroom Seasoning:
  • 10g Dried Porcini Mushrooms
  • 10g Maldon Salt
  • 3 Shiitake Mushrooms
  • 7 Chestnuts Mushrooms
  • 2 Hen of the Wood Mushrooms
  • Knob of Butter
  • 1/2 Shallot; finely diced
  • 1 Garlic Clove; sliced
  • Black Pepper
  • Madeira Wine
  • Double Cream; splash
  • Tarragon; picked leaves
  • Chervil; finely chopped
  • Sourdough Bread toast
  • Egg Yolk
  • Tarragon Leaves


  1. Mushroom stock: Begin by bringing a pan of water to a boil. Add in the dried porcini mushrooms, the stalks from the other mushrooms in the recipe, the garlic cloves, the chervil stalks, and the shallot skins. Bring the mixture to a rapid boil and once it reduces by 1/3, take it off the heat. Pass it through a sieve and set aside.
  2. Cauliflower mushroom scratchings: In a pan of hot oil at about 170 degrees celsius, fry the cauliflower mushroom scratchings until they puff up and are golden brown. Using a spider or slotted spoon, carefully take out the fried mushroom scratchings and place them on a plate with kitchen paper to soak up the excess oil. Season the fried cauliflower mushroom scratchings with the mushroom seasoning and set aside.
  3. Mushroom seasoning: In a spice grinder, blend the dried porcini mushrooms with a generous pinch of salt to a fine powder.
  4. Preparing the mushrooms: Next, finely slice the shiitake mushrooms and chestnut mushrooms. In a pan with a little oil, sear the hen of the wood mushrooms. Once they are softened and wilted, add in the sliced shiitake and chestnut mushrooms with a knob of butter.
  5. Once the mushrooms reach a deep sear, add in a couple of grinds of black pepper, the finely diced shallots, the sliced garlic, and a big splash of Madeira wine. Then flambé the mushrooms to cook out the alcohol and reduce the liquid until almost dry.
  6. Final steps: Once the mushroom liquid is reduced to almost dry, carefully strain in the mushroom stock through a fine sieve. Reduce the mushrooms by half, then add in a splash of cream and further reduce to coating consistency. Finish the mushrooms with some fresh tarragon and chopped chervil.
  7. Serve the mushrooms on a bed of sourdough toast, topping them with a bright egg yolk sprinkled with salt, and garnish with the fried cauliflower mushroom scratchings and more tarragon leaves.

Fallow Restaurant London