4ozfresh wild mushroomsa big blend, cleaned and cut into roughly 1 inch pieces, or left whole if small.
Kosher saltto taste
2tablespoonfinely sliced leek, very tender white part onlyshallots or finely chopped onion are fine too
1tablespoonfresh chopped Italian parsley
Pickled cucumbers, thinly sliced Not sweet, preferably these are sour fermented dills from your old chef, or just a family member
2tablespoonFlavorless vegetable oil
1large slice of high quality breadabout ½ inch thick
3tablespoonblack trumpet butter see recipe (there's a few on this site that would work fine)
Instructions
Lightly oil the bread and grill over a wood fire.
Heat the cooking oil in a pan, and add the mushrooms. Season the mushrooms to taste with salt. If the mushrooms are giving off a lot of water which can happen if you had to rinse them to remove grit, keep cooking until the water evaporates and the mushrooms start to brown.
Add the finely sliced or diced leek or shallot.
Add a knob of butter if the pan looks dry, cooking until the leek is tender and cooked, and the mushrooms are browning gently along the edges, and are fully cooked.
Finally, double check the seasoning, adjust as needed then add the parsley and spread the bread with the black trumpet butter, spoon the mushrooms on top and eat like the fungus eating glutton you are.