Field mushrooms and cheddar on toast | MummyPages.uk

Ingredients

• Topping:
• 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 and pepper
• For the toast:
• 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)
• Garlic Mayo:
• 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