Jamie Oliver calls his 'bruschetta', Nigel Slater insists on only using whole mushrooms (no fancy funghi please!) and slightly burnt government white loaf toast for his, while Gordon Ramsay's Italian version swops bread for chargrilled polenta. And although Jamie's lisp stole my teenage heart, Nigel's writing my soul and Gordon Ramsay's mouth my, er, innocence, none of my culinary heroes have hit the mark quite like Luke Dale Roberts did this past weekend.
What is humbly dubbed 'Mushrooms on toast, grated lemon, parmesan, procini dust' on the menu is in fact the reason I have been dreaming about my meal at The Pot Luck Club & Gallery for the past 3 days. Imagining slabs of toasted buttery brioche topped with sherry glazed mushrooms and drowning in dredgings of Parmesan cheese wafting out of the kitchen and into my mouth, is a tad extreme, even for a food nerd like me. To put a halt to these crazy funghi fantasies, I decided to douse the craving with my own midweek (meat-free Monday) version of this dreamy mushrooms on toast dish. So here it is, my ode to toast; simplicity at its best!
Photograph: The Pot Luck Club & Gallery
Posh mushrooms on toast
6-8 slices ciabatta, sliced
olive oil, for drizzling
250g mushrooms, thinly sliced
1 glug of old brown sherry
1 knob garlic parsley butter
finely grated zest of 1 lemon
salt and pepper, to taste
crumbled feta cheese or Parmesan and rocket, to garnish
Drizzle the ciabatta slices with olive oil and toast until golden brown. Heat a little oil in a pan until smoking hot and saute the mushrooms until browned. Add the sherry and allow the alcohol to evaporate completely before stirring in the butter, zest and seasoning. Add a spoonful of water and stir to thicken before toppin the ciabatta toast with the mushrooms and crumbling over the feta. Place under the grill again until golden and bubbly. Serve with the rocket.