Ingredients

Steps

• Toast the sourdough bread slices on a griddle or grill until marked or toasted.
• Heat the butter and rapeseed oil in a large frying pan over medium heat.
• Fry the chopped shallot and grated garlic until softened.
• Add the mushrooms and fry over a high heat until just cooked.
• Stir in the double cream and truffle oil.
• Simmer until the liquid reduces and the mushrooms are glazed and creamy.
• Mix in the chives, parsley, and wild garlic leaves.
• Season with salt, pepper, and lemon juice to taste.
• Spoon the mushroom mixture onto the toast and top with grated parmesan.