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Mushrooms on toast!

01 February 2020

Creamy yellow oyster mushrooms on toasted sourdough with black garlic puree and chive oil


This dish is a take on garlic mushrooms on toast, using the mild and delicious yellow oyster mushrooms and enhancing them with a rich balsamicy black garlic puree, and a vibrant chive oil. Would work on a gastro pub or restaurant menu 


Prep & Cooking Time: 20 min  Servings: 2



Black garlic puree
  • 20g black garlic puree 
  • 10ml water
  • 1g salt
Chive oil
  • 1 bunch chives 
  • 200ml vegetable oil 



 Chive oil


  1. Blanche the chives in boiling water for 2-3 mins.
  2. Cool down in iced water.
  3. Drain water off and squeeze out excess.
  4. Place into blender with the oil and blend until smooth.
  5. Place in the fridge and leave to infuse for a couple of hours.
  6. Strain through muslin cloth and place in a bottle.
Black garlic puree
  1. Combine black garlic, water and salt and place in bottle.
  2. If you can’t get black garlic ready puree’d, boil black garlic cloves in water, season, blend and pass through a fine chinoise.
Creamed mushrooms
  1. Sweat the mushrooms and garlic down gently in the butter, seasoning with salt.
  2. Once they have started to soften, add the white wine and reduce by ¾
  3. Add the cream and reduce by half, season to taste.
To plate 
Spoon the mushrooms over the toast, drizzle over the black garlic and chive oil, scatter over the herbs and serve.