Of all of the photos that I posted of my recent trip to Ireland, the mushroom on toast from The Tannery, in Dungarvan drew the most audible gasps. Gorgeous robust portobello mushrooms, draped in mushroom sauce (based on a beurre blanc) and resting on some brioche with a sliver of intense mushroom puree in between, it is perfectly autumnal in colour, texture and taste, and delicious.
It was one of my favourite dishes and I did promise to share the recipe, so here it is. Enjoy!
Mushrooms on Toast from The Tannery Cookery School, Dungarvan
4 slices of toasted brioche or country bread
4 field mushrooms
2 cloves garlic chopped
Pinch chopped thyme
Salt and pepper
175g/ 6 oz butter
2 tablespoons finely chopped shallots
50g/ 2 oz of dried mushrooms (porcini or similar)
Half teaspoon cracked black pepper
75mls / 3 fl oz dry white wine
150mls/ quarter pint chicken stock
75mls / 3 fl oz cream
55mls/ 1 fl oz sherry vinegar
Squeeze lemon juice
1 sprig rosemary
Splash of milk to thin the sauce down if it is too thick
Start with the mushroom sauce. This is an adaptation of the classic beurre blanc. Less vinegar is used so the subtle mushroom flavour is allowed to come through. Once it’s made, never to boil it as it will split. Unsalted butter is best for this but at a push, use salted and don’t season too much.
Melt a knob of the butter in a pan and add the shallots. Fry until transparent and add the dried mushrooms and pepper. Cook gently for one to two minutes and add the white wine, sherry vinegar, chicken stock and rosemary. Reduce by two thirds, almost until the mixture is syrupy. Add the cream and bring to a gentle boil.
Chop the remainder of the butter and whisk it in, little by little until its completely amalgamated. Take off the heat and check for seasoning.
Allow to stand for 15 minutes and pass through a muslin cloth. Keep standing in a warm place until you need it. If you like, chop some chives and add them just before serving.
While it’s standing you can get on with the rest.
Preheat the oven to 180 degrees.
Melt the butter with the garlic and the thyme. Place the mushrooms, cut side up on to a lightly buttered tray. Brush with the garlic and thyme butter and bake in the oven until softish, approx 6-7 minutes.
Place on top of the toasted brioche and spoon the mushroom sauce on top. You could also serve Serrano or parma ham on top of this.