Chef Pawel’s Mushrooms on Toast from Farm & Table

Instructions

Begin with the pesto. Place the rocket, basil, garlic, cooled sunflower seeds, Parmesan and olive oil in a blender. Season with salt and pepper, then blend on a medium speed for about one minute, or until smooth.

Try to keep the ingredients as cool as possible while blending, as too much heat may cause the leaves to discolour. Add a little more olive oil if you would prefer a looser consistency, then set aside.

Heat a frying pan over a medium-high heat. Add the chestnut and oyster mushrooms with the garlic and rosemary, then sauté until the mushrooms are tender and golden.

Pour in the vegetable stock and bring to the boil. Allow the liquid to reduce by approximately half, then add the double cream. Stir gently and cook until the sauce begins to thicken.

Remove the pan from the heat and add the cold butter a few cubes at a time. Continue stirring until the butter has melted into the sauce, giving it a smooth, glossy and creamy finish. Season to taste.

Toast the sourdough until crisp and golden, then place a slice on each plate. Spoon the creamy mushroom mixture generously over the toast.

Poach the eggs in gently simmering water for two to three minutes, depending on their size and how soft you prefer the yolks. Soft-boiled eggs are an equally tasty alternative if you do not feel confident poaching them.

Place an egg on top of each serving and finish with fresh rocket leaves, a generous spoonful of rocket pesto and a final twist of black pepper.