Field mushrooms and cheddar on toast

Name: Field mushrooms and cheddar on toast
Ingredients: 100 g grated Cathedral City Cheddar; 40g butter; 400g field mushrooms (mixture of button and chestnut); 300g mixed wild mushrooms (ie. ceps, chanterelles and morels); 2 tbsp olive oil; 2 cloves garlic; 1 tbsp chopped parsley; 1 tbsp chopped tarragon; Salt; pepper; 4 slices of toasted bread of your choice (sourdough, brioche or a fresh white yeast are particularly good with this dish); 75g homemade mayo (see recipe below); 2 handfuls of rocket; Drizzle of crème de balsamico (balsamic syrup); 4 large egg yolks (free range if possible); ½ tsp Dijon mustard; 350 ml sunflower or rapeseed oil; 100ml extra virgin olive oil; ½ tbsp white wine vinegar; 1 tbsp freshly squeezed lemon juice; 1 clove of garlic crushed

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Keywords

field
mushrooms
cheddar
on
toast

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Ingredients

100 g grated Cathedral City Cheddar
40g butter
400g field mushrooms (mixture of button and chestnut)
300g mixed wild mushrooms (ie. ceps, chanterelles and morels)
2 tbsp olive oil
2 cloves garlic
1 tbsp chopped parsley
1 tbsp chopped tarragon
Salt
pepper
4 slices of toasted bread of your choice (sourdough, brioche or a fresh white yeast are particularly good with this dish)
75g homemade mayo (see recipe below)
2 handfuls of rocket
Drizzle of crème de balsamico (balsamic syrup)
4 large egg yolks (free range if possible)
½ tsp Dijon mustard
350 ml sunflower or rapeseed oil
100ml extra virgin olive oil
½ tbsp white wine vinegar
1 tbsp freshly squeezed lemon juice
1 clove of garlic crushed