Oyster Mushrooms on Campfire Toast

Garden Café Sous Chef, Beth shows us her favourite way to cook out estate oyster mushrooms: oyster mushrooms on campfire toast with ember roasted garlic 🍄
For one serving, you will need:
🍞 A few generous slices of Sourdough
🧄 1 bulb of garlic
🍄 100g oyster mushrooms
🧈 A knob of butter
🥛100ml double cream
🌿 A small bunch of tarragon, chopped
🧂Sea salt and black pepper
🍋 Lemon zest
🍶 Olive oil
Method:
Firstly, take the top off your garlic, drizzle with olive oil and sprinkle with salt. Wrap tightly in a couple of layers of foil and tuck the parcel into a cool part of your barbecue (push the embers aside, you want it to cook slowly and gently for a good half an hour or more) 🔥
To prepare your mushrooms, and highlight their unique texture, roughly tear them into pieces 🍄
Set a small pan over a warmer part of your barbecue and add a knob of butter. Once sizzling, chuck in your mushrooms and cook until just starting to colour, tossing occasionally 🧈
Drizzle in the cream and add your chopped tarragon before leaving to bubble and reduce while you slice a thick piece of sourdough 🌿
Char the bread on both sides, allowing it to catch just a little. By now the garlic should be soft and yielding. Squeeze it from its skin and spread onto the toast 🧄
Remove the mushrooms from the heat and season with a pinch of salt (seasoning mushrooms at the end of cooking keeps them tender and stops them losing too much moisture) 🧂
Pile the garlic smeared campfire toast with the mushrooms and finish with a crack of black pepper, and a scrape of lemon zest for freshness 🍋
All these ingredients are available in both our Farmshop & online shop.