Mushrooms on toast
- 45g butter
- 150g exotic wild mushrooms
- 110g button mushrooms
- 10 sprigs fresh sage + extra, chopped, to garnish
- 3 brioche buns, sliced in half
- 100g mascarpone cheese
- 1,25ml (1/4 teaspoon) truffle oil
Heat the butter in a frying pan over medium heat and fry the mushrooms and sage until golden. Remove from pan.
Brown the brioche buns in the same pan, cut side down.
Top the browned buns with the fried mushrooms and sage.
Mix the mascarpone with the truffle oil and spoon a dollop over the mushrooms or serve on the side, garnished with shopped sage.