Mushroom Sauce - Get Funghi Toasties

Ingredients

Sauce serves 4-6 or makes approx 50 toasties

15g Get Funghi dried winter chanterelles, pre-soaked & coarsely chopped.
100ml crème fraiche or double cream
300ml milk
1 vegetable stock cube
1/2 onion, finely chopped
2 tablespoons chopped parsley
2 tablespoons flour, plus up to an extra 2 if you’re making toasties
1-2 tablespoons butter
A few drops of soy sauce
1 tablespoon of dry sherry, whisky or dry white wine (optional)
Salt and ground black pepper
(If you want to use fresh stock from cooked beef or chicken, simply replace the stock cube)
Sliced bread cut into quarters if you’re making toasties
Extra mature cheddar, grated

 

 

Delicious party food toasties with Swedish mushrooms from Get Funghi.

In a saucepan lightly fry the mushrooms and onion in the butter over a low to medium heat for a few minutes, until the onions are golden.
Take the saucepan off the heat, add the flour and stir again. On the heat again add the milk and crème fraiche/double cream, stirring all the time, and continue until the sauce is thickened.
Crumble the stock cube and add to the sauce. Stir in the parsley. Season with the ground black pepper, soy sauce and chosen alcohol to taste. Simmer over low heat for another 15 minutes or so, stirring now and again. Check seasoning.
If the sauce is too thick, add water, or too thin, cook longer or add some flour dissolved in a few tablespoons of water.

To make a delicious party food toastie: Let the sauce cool down, to check that it’s thick enough to stand up on its own on a spoon. If not, heat again and add more flour as detailed above.
Spread about a teaspoon of the sauce onto each ¼ of bread. Sour dough bread is ideal for this recipe. Top with grated mature cheddar cheese and bake in the oven on high until the cheese is melted and bubbling, approximately for 8 min. Yum! You can also freeze a batch of uncooked toasties on the tray, then transfer to a plastic container & keep in the freezer to take out & cook whenever you fancy.