Sautéed wild mushrooms, goats' cheese, toasted sourdough

by Battlesteads (Wark on Tyne, Hexham, Northumberland, UK)

In 2018, Battlesteads created its own on-site mushroom farm in an old shipping container, which being temperature and humidity-controlled means they can grow a wide variety of wild mushrooms all year round with absolutely zero food miles. This recipe can be made with any wild mushrooms available seasonally and locally and is perfect as a light lunch, or even as a starter.

Serves 2

Ingredients:

• splash of olive oil
• knob of butter
• salt and Pepper
• 1 chilli, chopped
• handful chopped parsley
• 100 g crème fraiche
• 100 g goats’ cheese
• 4 slices of thick cut sourdough

Method

Heat the oil in a sauté pan, then add the butter and heat until foaming. Add the wild mushrooms and cook over a medium heat until soft.

Beat the goats’ cheese and crème fraiche together until it is a butter-like consistency.

Add the chilli to the pan, increase the heat, then add the parsley, salt and pepper. Toast the sourdough slices, spread with cheese mixture and top with the mushroom mixture.

Sprinkle with a little extra parsley and serve.

Local wild mushrooms grown on-site at Battlesteads