We are well into mushroom season now and if you are a bit of a forager you will have access to all sorts of interesting fungi over the next few months. Mushrooms on toast make a great brunch dish or a simple but luxurious dinner party starter. I always have a packet of Denhay streaky bacon in my fridge for snacks like this.
6 slices of Denhay (or other) streaky bacon, cut into cm dice
4 medium shallots, peeled, halved and finely chopped
2 cloves of garlic, peeled and crushed
1tbsp olive oil
120g butter, plus a little more if necessary
300-400g girolles or other wild mushrooms, cleaned but not washed
Salt and freshly ground black pepper
1tbsp chopped parsley
4 slices of farmhouse loaf, 1cm thick
Heat the olive oil in a frying pan and then gently cook the bacon for a couple of minutes on a low heat.
Add the shallots and garlic and continue cooking for another minute or so. Add the butter and the girolles and season to taste.
Cook on a medium heat for a few minutes, turning the mushrooms in the pan as they are cooking, until they are tender; then stir in the chopped parsley and more butter if you wish.
Meanwhile, toast the bread on both sides, place on to warmed serving plates and spoon the mushrooms and butter on top.