St George’s mushrooms on toast, by Gordon Ramsay, chef-patron, Gordon Ramsay at Royal Hospital Road, London.
250g St George’s mushrooms, cleaned
Sea salt and black pepper
Squeeze of lemon juice
Few oregano sprigs, leaves only, chopped
Small bunch of flat-leaf parsley, leaves only, chopped
4 slices of brown or granary bread
Even though it is not well known among fungi, the St George’s mushroom can take pride of place amongst the finest wild mushrooms, as its firm, meaty texture and distinctive woody flavour are hard to beat. This recipe also works well with Portobello or chestnut mushrooms.
Slice the mushrooms thinly. Melt the butter in a wide frying pan and, as soon as it begins to foam, tip in the mushrooms. Sprinkle with a little salt and pepper and fry, stirring occasionally, over a high heat for a few minutes.
Add a squeeze of lemon juice and fry the mushrooms until lightly browned and any moisture has cooked off. Season well and toss in the herbs. Meanwhile, toast the bread. Divide the mushrooms between the hot toasts andserve at once.
Taken from his book, Gordon Ramsay’s Great British Pub Food, published by Harper Collins (£20).
Published by: The Caterer