Sautéed Garlic Mushrooms on Sourdough
Golden, tender mushrooms sautéed in Flora smoked garlic, served over a crispy slice of freshly toasted sourdough. Each bite delivers a perfect blend of savory, earthy flavors with a hint of garlic, making this a simple yet irresistible dish that's perfect for any time of day.
Golden, tender mushrooms sautéed in Flora smoked garlic, served over a crispy slice of freshly toasted sourdough.
Cooking Time
10 minutes
Prep Time15 minutes
Servings2 portions
- 200 g chanterelle mushrooms
- 1 small shallot thinly sliced
- 25 g Flora smoked garlic
- 1/4 cup white wine
- 1 tsp chopped fresh herbs (thyme or parsley)
- sourdough bread
- salt and pepper
- Wash the chanterelle mushrooms and pat them dry. In a pan, melt 10g of Flora Smoked Garlic over medium heat. Add the mushrooms and cook for 3-4 minutes.
- Add the thinly sliced shallots to the pan and cook until soft. Deglaze the pan adding the white wine and let it simmer until the wine reduces.
- Once the wine has reduced, add another 10g of Flora Smoked Garlic and cook until the sauce thickens slightly. Stir in the fresh herbs and season with salt to taste.
- Meanwhile, lightly toast a slice of sourdough bread and spread with Flora Smoked Garlic.
- Add the sautéed mushroom mixture on top and serve immediately.
Our Products
