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Ingredients
Method
- 40g butter
- 200g mixed mushrooms, sliced
- Truffle oil to taste
- Chopped thyme
- 1 tbsp red wine vinegar
- 1 slice of sourdough
- Fresh black truffle, shaved to serve
- Melt half the butter in a frying pan and add the mushrooms to fry for 5 mins, or until golden and soft. Remove from the heat, season liberally with red wine vinegar and toss in some truffle oil and chopped thyme to taste.
- Griddle the bread until char-lined, then spread with the remaining butter. Pile the mushrooms high on top of the toast, then scatter with as much shaved truffle as you dare. Divine!
10 mins
1 serving
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