Mushroom Duvelles on Olive Oil Soaked, Garli Kubber Toast

Ingredience

680 grams of mushrooms

1 tablespoonminced thyme leaves stems one tende

3 tablespoonsunsalted butter

I shallot, finely minced

1 ciove garlic, finely minced, plus 1 cove, peeled, to serve

Salt and freshly ground black pepper

Grated zest of 1 lemon

2 tablespoons dry sherry

Pinch of red chile flakes

Thick-sliced sourdough bread, 10 serve

Fancy olive oil, to serve

Smal handful fresh basil leaves (purple il available), 10 40111

Pokyny

In a food processor fitted with a steel blade, process the mushrooms with the thyme until the mushrooms are finely and evenly chopped.

In a large sauté pan over medium-high heat, melt the butter. Add the mushroom mixture, shallot, and minced garlic and turn the heat down to medium. Cook, stirring occasionally, for 1 to 2 minutes. Season with salt and pepper and keep cooking: The mush- rooms will gradually release their water.

When the mixture is pretty dry, another 1 to 2 min- utes, add the lemon zest, sherry, and chile flakes Turn the heat down to medium-low and cook for 10 to 12 minutes, stirring frequently, until the mushrooms have released and cooked off their liquid and are a slightly darker shade of brown. If the mushrooms start to stick to the bottom of the pan, you can add 1 to 2 tablespoons water and stir to scrape up any sticky bits. Remove from the heat and let cool. The duelles can be cooked a day or two ahead and stored in the refrigerator. Make sure to bring to room temperature or warmer before serving.

Toast the bread, and as you remove the slices from the toaster, rub them with the garlic clove. Drizzle the toast with olive oil, spread a nice layer of the dureles on the toast, and serve topped with basil leaves