Kevin Dundon is the Chef/Proprietor of Dunbrody Country House Hotel & Restaurant, located in Ireland’s sunny South East. Dunbrody was established in 1997 by Kevin ...
2 tblsp olive oil, plus extra for drizzling
2 shallots, finely chopped
350 g forest mushrooms, sliced (such as chantarelle, oyster and shitake)
120 ml white wine
120 ml cream
2 tblsp chopped fresh mixed herbs (such as flat-leaf parsley, basil and chives)
1 french baguette, cut into 12 slices on the diagonal (ends discarded)
25 g butter (diced, at room temperature)
100 g cashel blue cheese, crumbled
salt and freshly ground black pepper
chopped fresh parsley, to garnish
Preheat a heavy-based griddle pan. Heat the olive oil in a frying pan. Add the shallots and sauté for 2 minutes until softened but not coloured. Tip in the mushrooms, season generously and continue to sauté for another 2-3 minutes until tender.
Pour the wine into the pan and allow to bubble down and reduce by half. Stir in the cream and herbs and allow to cook for a few minutes until slightly reduced and thickened.
Meanwhile, add the slices of bread to the heated griddle pan and toast until marked on both sides. Remove from the heat and drizzle a little olive oil over each one.
Remove the mushroom and cream mixture from the heat and whisk in the butter, then fold in the Cashel blue cheese until just beginning to melt.
Arrange the toasts on warmed platter and spoon the wild mushroom and Cashel blue cream on top. Garnish with the parsley. Everyone can help themselves.