Chanterelle on toast

After grilling the bread on both sides lightly, rub one side with garlic, drizzle

with olive oil and set aside.

In a pan heat the olive oil and butter and a few good grinds of One for All.

Sauté the mushrooms over high heat until browned and just cooked.

Remove from heat and season well with salt and pepper.

Top the bruschetta with the warm chanterelles and serve immediately.

TIP 1: Whatever you do, do not wash the mushrooms. If they do have some

soil on them, gently wipe or brush them instead. Mushrooms are like sponges

and will immediately absorb any water with which they come into contact.

TIP 2: Season with salt after cooking to avoid moisture being drawn out the

mushrooms.

Ingredients

• 250g chanterelle mushrooms
• A splash of olive oil
• A knob of butter
• NoMU One for All
• NoMU just salt
• NoMU just pepper
• 4 slices sourdough bread
• 1 whole peeled clove of garlic
• Garnish with deep-fried sage. (Optional)