Wild mushrooms are a wonderfully tasty and versatile Autumnal ingredient and with over 15,000 types of wild fungi in the UK, you can create some fabulous dishes with the many different flavoursome (and edible) varieties.  Wild mushroom

risotto is a particular favourite of mine, but you can also toss them into pasta, add them to soups and stews or simply cook in a little butter and enjoy them on their own or with some fresh crusty bread. Wild mushrooms also pair well with the robust, meaty

flavours of ingredients like chicken livers, smoked duck and game.


The British Autumn offers an abundance of wild mushrooms so now is the time to try them. Visit your local market or farmers market for the best choice although some supermarkets do offer a variety. Don’t be tempted to go foraging unless

you’re with an expert or have experience and knowledge of fungi.


Wild mushrooms are best eaten as soon as they’re picked and don’t store well for long, so try and use them the same day they’re purchased.


Today’s recipe is a sophisticated version of the classic (but dull) mushrooms on toast. The combination of cream, wine and garlic creates a lovely rich sauce that compliments the ‘meatiness’ of the mushrooms perfectly.


This dish is an ideal lunch or a light supper for two people or can be served as a starter for more people


Ingredients (serves 2)

4 slices of ciabatta bread

2 cloves garlic, sliced

200g wild mushrooms

50ml white wine

150ml double cream

25g butter

1 tbsp fresh chopped flat leaf parsley

Salt and pepper

Olive oil


Sauté the garlic in a little olive oil for a few minutes until softened.


Add the butter and the wild mushrooms to the garlic and cook for 3-4 minutes before turning up the heat and adding the wine. Toss everything together before adding the cream and parsley. Season with salt and pepper and simmer for a few

more minutes until the mushrooms are cooked and the sauce is hot.


Meanwhile, toast the ciabatta and place two slices on each plate.


Spoon the creamy mushrooms over the top of the ciabatta and finish with a twist of black pepper.