Mushrooms on toast a different way

Name: Mushrooms on toast a different way
Yield: Serves 2
Ingredients: 30 g dried porcini mushrooms; 1½ tablespoons plain flour; ½ medium onion, very, very finely chopped; 40 g unsalted butter, plus extra for buttering the toast; 150 ml boiling water; a scratch of nutmeg; 50 g Lancashire cheese, grated; 50 ml full-fat milk; 50 ml double cream; ground black pepper; a slice of good-quality ham (optional); 2 good slices of bread, from a white bloomer; ½ teaspoon flaked sea salt

Preparation info

Serves
2

Difficulty
Easy

Appears in

What to Eat Next

By Valentine Warner

Published 2014

About

I normally cook mushrooms on toast very simply - butter, lemon juice, parsley and garlic. This version, however, is inspired by the way that mushroom sauce tends to be made in Scandinavia, although normally morels are used there instead of dried porcini.

Ingredients

30 g dried porcini mushrooms
150 ml boiling water
40 g<

Lunch
Breakfast
Brunch

Method

Tip the mushrooms into a small bowl, cover with the boiling water and leave for 15 minutes.
Meanwhile, melt the butter in a small frying pan and sauté the onion for approximately 8 minutes, or until totally tender: no less will do. Do not colour the onion. Stir in the flour and cook gently for 30 seconds to 1 minute, stirring all the time, then put the pan to o