- olive oil or butter
- 2 shallots, thinly sliced
- 11 ounces / 300 grams mixed mushrooms wiped clean
- 3 cloves of garlic – 2 minced, 1 sliced in half
- ¼ cup walnuts
- a few sprigs of fresh thyme, leaves picked
- sea salt
- black pepper
- 1 or 2 good pinches dried crushed chilis
- 1 lemon
- 2 slices of toasted whole-grain sourdough bread
- balsamic vinegar (optional)
- Prepare the mushrooms: if fresh, simply wipe them off with a damp paper towel (do not wash them with water, as they will only absorb the liquid and get mushy when cooked). If dried, soak the mushrooms in lukewarm water for about an hour, until soft. Slice the lager mushrooms, leave the small ones whole.
- In a large frying pan, heat ghee, butter or oil, then add sliced shallots. Sprinkle with sea salt and let cook on medium heat until the shallots begin to wilt and lose structure.
- Add the mushrooms, making sure that they are not crowded in the pan (this ensures that the moisture that comes out of them can evaporate easily, and they will not boil in their own juices), toss a couple times to coat them in oil. Cook for a couple minutes, then add the walnuts, garlic, thyme, crushed chilis, some salt and pepper, and shake pan and leave to fry gently for 3 – 4 minutes.
- When the mushrooms have browned nicely, add a knob of ghee or butter and a squeeze of lemon juice, and toss again.
- Toast your bread until golden. Remove from toaster, and rub one side of each slice with the cut-side of a half clove of garlic.
- Place toasts on a large plate and pile the mushrooms on top, sprinkle with extra thyme leaves, and a drizzle of balsamic vinegar, if desired.