Nathan Outlaw’s mushrooms on toast
A special and indulgent twist on an everyday meal. High energy and rich in flavour, yet low in salt, potassium and phosphate.
Chef
Ingredients
3 tablespoons olive oil
500g mixed wild mushrooms, cleaned and halved (or sliced if large)
2 banana shallots, peeled and finely chopped
2 garlic cloves, peeled and chopped
2 tablespoons chopped parsley
Freshly ground black pepper
Mushroom cream
1 teaspoon oil
1 white onion, peeled and chopped
2 garlic cloves, peeled and chopped
1 tablespoon chopped thyme
250g button mushrooms, sliced
200ml double cream
Juice of 1 lime
To finish
4 large slices of sourdough or 8 slices of bread from a standard loaf
Olive oil to drizzle (optional)
Method
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Step 1
First prepare the mushroom cream. Heat a large saucepan and add 1 teaspoon of olive oil. When hot, add the onion and cook for 2 minutes, then add the garlic and thyme and cook for another minute. Tip in the button mushrooms and cook over a medium heat until they’ve released their liquid and started to colour, around 15 minutes. Add the cream and season with black pepper. Bring to a simmer and take off the heat.
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Step 2
Tip the mushroom cream mixture into a blender, add the lime juice and blend until smooth. Pour into a bowl and allow to cool (cover and refrigerate if not using straight away).
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Step 3
You will need to sauté the mushrooms in a couple of batches. Heat half of the olive oil in a large frying pan over a medium to high heat. Add half of the mushrooms to the pan and cook for 2 minutes, then season with black pepper. Add half of the shallots and cook for another minute. Remove from the pan and rest on a warm plate. Repeat with the remaining oil, mushrooms and shallots. Return the first batch to the pan, then add the garlic and chopped parsley, mixing well and adding more ground black pepper if needed. Remove from the heat.
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Step 4
Toast the bread and warm the mushroom cream. Place the toast on each of the four warmed plates. Spoon 2 tablespoons of mushroom cream onto each slice, then top with the sautéed mushrooms and shallots. Drizzle over a little olive oil and serve, with any extra mushroom cream on the side.
Food facts
The bread is the main source of carbohydrate in this recipe, and the value has been provided for those who have been trained in insulin adjustment.
Despite the use of mushrooms, a high potassium ingredient, this main meal is low in potassium, when following the quantities in the ingredients, and the serving sizes. Therefore, suitable for those advised to lower potassium in their diet. If you would like to lower the potassium even further, then you could use tinned mushrooms (tinned in water).
This recipe is also low in phosphate; however, it does contain some phosphate, therefore if you have been prescribed a phosphate binder you should take as directed.
This recipe is low in protein, therefore suitable for those advised to eat less protein.
To increase the protein in this dish, replace 100-200g of mushrooms with 1-2 poached eggs in the topping.
Mixed wild mushrooms can be expensive; however, this dish will work well with any mushrooms, so you can choose cheaper alternatives or even tinned mushrooms if you prefer.
Choose a gluten-free bread.
Replace the double cream with a vegan cream.
This dish is high in fat due to the double cream. To lower the fat, you could replace the double cream with a light cream cheese. You could also increase the fibre in this dish by using a wholemeal bread.
This dish is best eaten freshly made, however the mushroom cream could be made ahead of time and stored in the fridge for up to 3 days.