You will need:
1 small onion, finely chopped
150ml single cream
16 small leaves wild garlic, roughly chopped
Salt and pepper
Melt a knob of butter in a frying pan on a medium heat and fry the onion for at least 15 minutes or until starting to turn golden at the edges. Increase the heat, you may need to add some extra butter, then add the mushrooms.
Fry the mushrooms until they are golden and sticky before turning down the heat to low and stirring in the cream. Simmer the cream, stirring occasionally, until it’s reduced then add the wild garlic and some salt and pepper.
Turn the heat off and let the garlic infuse with the cream while you slice and toast the brioche. Serve the mushrooms atop the brioche.
Mushrooms on toast is one of my favourite meals; it can be eaten for breakfast, lunch or dinner and it delivers so much flavour for something so simple. Garlic and mushrooms are such classic flavours so it was only natural that the wild garlic would work wonders in this dish. They say that you can find wild garlic because you smell it before you see it. I have to say I’ve never smelt it and only found this lot because I knew the shape of leaf I was after; a quick rub between the fingers told me I’d found what I was looking for. The wild garlic does taste of garlic but at the same time it also tastes a bit like weeds; sort of spinachy grassy garlic but in a good way. I am so pleased to have finally found and made something with wild garlic; I was starting to think I’d never get to try it.