Garlic Mushroom Toast

Method

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1. Heat a large frying pan over high heat with nothing in it. Add the mushrooms in a single layer, dry.

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2. Cook 5 to 6 minutes without stirring much. They will release a pool of liquid, then the pan will boil dry and they will begin to squeak and colour. Wait for that.

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3. Add the 3 tablespoons of oil and cook 3 minutes more, tossing, until deep golden at the edges.

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4. Add the garlic and thyme and cook 45 seconds, until fragrant but not coloured.

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5. Pour in the soy sauce and lemon juice — it will hiss and lift the browned bits off the base. Season with the salt and pepper and take off the heat.

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6. Brush the sourdough with the extra oil and toast in a hot dry pan or under a grill until well charred.

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7. Rub the hot toast with the cut garlic clove.

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8. Pile the mushrooms on, scatter with parsley and flaky salt, and eat at once.

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Chef’s Tips

• Dry pan first. Oil at the start is the single reason home-cooked mushrooms go grey and rubbery.
• Do not crowd the pan. Two batches beat one steamed one.
• Tear rather than slice the oyster mushrooms; the ragged edges crisp.

Common Substitutions & Variations

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Pairing Suggestions

• A poached egg on top
• A glass of red
• A green salad

Storage & Reheating

The mushrooms keep 3 days refrigerated and reheat well in a hot pan. Toast to order.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.