Black truffle mushroom toast.

Gather your ingredients.

• 200g mushrooms, cleaned and sliced
• 4 small slices of crusty bread
• 1 tablespoon regular olive oil
• 10g unsalted butter
• 1 small garlic clove, finely chopped
• 1 tablespoon chopped flat-leaf parsley
• ¼ teaspoon black truffle oil to start; adjust to taste
• Salt and black pepper, to taste

Contains wheat and milk with the listed bread and butter. Check ingredient labels and any substitutions.

Step by step.

1. Prepare the bread and mushrooms

   Toast the bread until crisp and set aside. Slice the cleaned mushrooms to a similar thickness so they cook evenly.

2. Brown the mushrooms

   Heat the regular olive oil in a wide pan over medium-high heat. Add the mushrooms in a single layer. Cook, stirring occasionally, for about 7–10 minutes until their released liquid has evaporated and the edges are golden.

3. Season gently

   Lower the heat. Add the butter and garlic and cook for about 30–60 seconds, stirring, until fragrant. Season with a small amount of salt and pepper.

4. Finish and assemble

   Remove the pan from the heat. Stir in ¼ teaspoon black truffle oil and the parsley. Taste and adjust. Spoon the mushrooms over the toast and serve promptly.

Make the finish yours.

Give mushrooms room to brown. If your pan is small, cook them in batches and combine before the final seasoning.

Timing is approximate. These are suggested home-kitchen recipes; adjust for your equipment, ingredient labels, and preferred flavor.

Bring the finishing touch home.

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