Sauteed wild mushrooms on poilane sourdough toast with thyme creme fraiche.
Pick the leaves from the thyme stalks and mix with the crème fraiche. Season with salt and pepper.
Prepare the mushrooms by washing quickly in cold water and cutting where necessary.
Slice the bread for your toast. Drizzle with olive oil and toast under a grill.
Chop the garlic and the parsley finely.
Put the olive oil into a frying pan over a high heat. Add the mushrooms and sauté until golden brown. Cook the mushrooms in batches so as not to overcrowd the pan.
Season with salt and pepper and add the butter, garlic and parsley, and fry for another 30 seconds.
Serve immediately on top of the toast. Finish with a quenelle of the thyme crème fraiche.
«Make sure you allow the mushrooms to dry out once you have washed them otherwise they will boil when you put them in the pan.»