"Whenever wild mushrooms are in season, this is one of my favourite ways to show them off – simply sautéed with a little nutty garlic and livened with apple cider vinegar," says Sean Moran.
- 10 gm dried porcini
- 4 garlic cloves, finely chopped
- 2 tbsp finely chopped chives
- 750 gm mixed mushrooms, such as saffron milk cap, field, portobello, slippery jack, Swiss brown, shiitake, nameko and enoki
- 100 ml olive oil
- 100 ml apple cider vinegar
- 200 gm butter
- 6 slices sourdough
- 1Combine porcini and 200ml boiling water in a bowl and set aside to soak (15 minutes). Blanch saffron milk cap mushrooms, if using, in boiling salted water, then drain on paper towels and slice thinly.
- 2Heat 60ml oil in a wide frying pan over medium-high heat, add enough mushrooms to just cover the base of the pan and cook, stirring, until well browned (4-6 minutes), then season to taste. Add some of the garlic and cook, stirring, until fragrant then deglaze pan with some of the vinegar. Transfer mushroom mixture to a tray to keep warm. Repeat with another batch of oil, mushrooms, garlic and vinegar until all are used. Add butter, drained porcini and liquid (avoiding any fine grit) to pan and simmer until thickened (5 minutes), then return all mushrooms to pan and stir gently to coat in sauce.
- 3Meanwhile, toast bread and place on plates. Top with mushrooms and juices and scatter with chives to serve.