Wild Mushrooms on Toast

Preparation info

    • Difficulty


Appears in

The New Vegetarian

The New Vegetarian

By Colin Spencer

Published 1986

  • About

Any one or a mixture of wild mushrooms would be delicious in this recipe, but they must be freshly picked, and not soaked by rain. You might use chanterelles, Lepiota rhacodes (shaggy parasols), hedgehogs, trumpets of death, or morels. I like to serve the mushrooms on grilled slices of peasant bread that has been drizzled with olive oil and rubbed with the cut edge of a garlic clove while still warm. Arrange the heaped slices of toast round the edges of a large platter, and pile the salad of bitter greens in the centre.