Toast with leek butter and fried wild mushrooms
This recipe for toast with leek butter and pan-fried wild mushrooms is so delicious that it makes a great starter or lunch dish. Even more so as it only takes a few minutes to prepare once the EGG has reached the desired temperature. It doesn’t matter which type of wild mushroom you use, but we recommend horns of plenty, ceps or chanterelles.
For the toast
- 40 g of the white part of a leek
- ¼ tsp cumin seed
- 100 g butter, at room temperature
- 400 g wild mushrooms, such as trompette des morts, ceps or chanterelles
- 2 shallots
- 1 sprig of thyme
- 1 loaf of sourdough bread
PREPARATION IN ADVANCE
- Preferably a day in advance, slice the white part of the leek as finely as possible. Mix into the butter together with the cumin seed.
- Ignite the Big Green Egg with the Cast Iron Grid and the Half Moon Cast Iron Plancha Griddle (smooth side up) inside. Heat the EGG to 200°C. Meanwhile, slice the trompette des morts in half (in order to properly remove any dirt) and brush all the mushrooms clean. Peel and mince the shallots.
- Melt half of the leek butter on the Half Moon Cast Iron Plancha Griddle. Meanwhile, cut 4 thick slices of bread. Spread the mushrooms and the minced shallot over the Half Moon Cast Iron Plancha Griddle. Sprinkle with the thyme leaves and season with pepper and salt to taste. Mix well. Fry the mushrooms for approx. 5 minutes until soft and ready. Now, place the bread on the Cast Iron Grid. Toast the bread on both sides for approx. 2 minutes. Be sure to keep the lid closed when not tending to the food.
- Spread the toast with the remaining leek butter and top with the fried mushrooms.
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