This recipe is a great way to use up bread that is slightly past its best, by warming it up and then covering it in buttery garlic mushrooms with truffle oil. It’s a more luxurious version of the beloved mushrooms on toast, with creamy burrata to top it off. Adapt the amount of truffle oil to suit the strength of the oil you have – some are much more subtle than others. The flavour enriches the mushrooms, and adds extra depth. I used a long, cold fermentation rye sourdough for my toast. The earthiness of the rye compliments the mushrooms beautifully. You can use any type of bread for the toast you like however. The lemon thyme and little bit of lemon zest are there to add a touch of freshness to some otherwise rich flavours. If you’re scaling up or down, allow roughly 100g of mushrooms and one slice of sourdough per person.
In a large saucepan, fry your garlic in the butter over a medium-low heat for 2-3 minutes. Add two sprigs of the stripped lemon thyme leaves and stir, until it is all coated in butter and starts to infuse. Add the chopped mushrooms, and fry until cooked, for around five minutes. When the mushrooms are golden and evenly cooked on each side, stir in the lemon zest and truffle oil.
In the meantime, place your sourdough under the grill or in the toaster to warm it up and crisp up the outside. Spoon the mushrooms onto the toast, and garnish with some fresh lemon thyme leaves. Tear up the burrata into chunks and dot throughout the mushrooms. Season with salt and black pepper, and serve immediately.