Sherry Glazed Mushrooms on Toast

Speedy, sophisticated and just as appropriate on a lazy Sunday morning as on cosy Friday evening, these mushrooms on toast can be made with any combination of mixed or seasonal, edible wild mushrooms.

• 300g mixed mushrooms
• 3 garlic cloves, finely chopped
• 2 shallots, roughly chopped
• 25g ivy’s reserve salted butter, plus extra for the toast
• 75ml dry sherry
• Handful of parsley, roughly chopped
• Ivy’s reserve vintage cheddar, to finish
• 2-4 slices of sourdough or other rustic bread, toasted
• Salt & pepper

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• Optional: poached eggs

1. Check the mushrooms and remove any grit with a dry brush or cloth.
2. Heat a wide, large frying pan over a medium high heat for a couple of minutes, then add the mushrooms to the dry pan and scatter over ½ a teaspoon of salt. The mushrooms should hiss from the heat of the pan and the salt will help to draw out water, concentrating the mushrooms’ flavour.
3. After a couple of minutes, begin to stir the mushrooms around in the pan – they will initially release liquid which will evaporate and the mushrooms will begin to catch and char. At this point, stir in the shallots, garlic and butter in one go. Continue to stir until very fragrant (about 30 seconds), then pour in the sherry.
4. Stir for another 90 seconds, then remove from the heat and stir through the parsley.
5. Butter the toast slices, then divide the toast and mushrooms between two plates. You can make this more substantial by serving with a poached egg on top if you like, or finish with generous grind of black pepper and grating of Ivy’s Reserve Vintage Cheddar.