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PREP 15 minutes
TOTAL 20 minutes
Serves
US | METRIC

INGREDIENTS

  • 300 g Mushrooms
  • 1 banana shallot, very finely diced
  • 2 cloves garlic minced
  • 40 ml Brandy (optional)
  • 100 ml vegetable stock
  • 700 ml double cream
  • 70 g Parmesan cheese
  • 1 small bunch chives, finely chopped
To serve
  • 4 slices of sourdough toast
  • 40 g Parmesan cheese shavings

Click here to pre-order my new book

Wild Mushrooms on Toast

Wild Mushrooms on Toast

  1. Fry off the mushrooms over a high heat until golden, this will take around 6-7 minutes.
  2. Add in the shallot and garlic then cook over a medium heat for around 4 minutes until softened.
  3. Pour in the brandy and reduce then add the stock and simmer for another 5 minutes until reduced slightly.
  4. Take off of the heat then Stir through the cream and Parmesan cheese.
  5. Season with salt and pepper.
  6. Spoon onto slices of sourdough toast then top with some more parmesan and some chopped chives.


Since 2010 Dean Edwards’ family friendly cooking style has made him a firm favourite on ITV’s ‘Lorraine’.


Making his debut on ITV’s ‘This Morning’ in 2009, he can now be found opposite Lorraine Kelly once a week where his friendly persona has made him a huge favourite to millions of viewers weekly.


After bursting onto the chef circuit - coming second in BBC’s Masterchef Goes Large in 2006 - he sought to change his life radically. Dean left his career as a “digger driver” to pursue his love of cooking and food.


Bristol-born Dean’s ethos on food is that it should be achievable, simple and above all taste fantastic. “Food doesn’t have to be complicated,” he says. The dad-of-one takes inspiration from across the globe but always uses ingredients familiar to us all. His passion for food is infectious and he’s spent the past eleven years inspiring home cooks up and down the country to get back into the kitchen and enjoy the cooking experience.


He’s also been featured on shows including Good Morning Britain, Masterchef, Take on the Takeaway, Market Kitchen, QVC, Saturday Cookbook and The Big Eat. A well-known face on the foodie festival scene, Dean is the author of three cookbooks Mincespiration, Feel-Good Family Food and most recently released Cook Slow all of which have been greatly received by the public. Dean is also been a regular contributor to The Sun’s Fabulous magazine. He’s recently featured in the pages of many outlets including Daily Mail Online, Now magazine, BBC Easycook, Delicious magazine, ASDA Good Living and the Sunday Post. 

Wild Mushrooms on Toast

Wild Mushrooms on Toast

PREP 15 minutes
TOTAL 20 minutes
favorite
print
rate
Serves
US | METRIC

INGREDIENTS

  • 300 g Mushrooms
  • 1 banana shallot, very finely diced
  • 2 cloves garlic minced
  • 40 ml Brandy (optional)
  • 100 ml vegetable stock
  • 700 ml double cream
  • 70 g Parmesan cheese
  • 1 small bunch chives, finely chopped
To serve
  • 4 slices of sourdough toast
  • 40 g Parmesan cheese shavings
  1. Fry off the mushrooms over a high heat until golden, this will take around 6-7 minutes.
  2. Add in the shallot and garlic then cook over a medium heat for around 4 minutes until softened.
  3. Pour in the brandy and reduce then add the stock and simmer for another 5 minutes until reduced slightly.
  4. Take off of the heat then Stir through the cream and Parmesan cheese.
  5. Season with salt and pepper.
  6. Spoon onto slices of sourdough toast then top with some more parmesan and some chopped chives.


Click here if you'd like to buy my latest cookbook.

Since 2010 Dean Edwards’ family friendly cooking style has made him a firm favourite on ITV’s ‘Lorraine’.


Making his debut on ITV’s ‘This Morning’ in 2009, he can now be found opposite Lorraine Kelly once a week where his friendly persona has made him a huge favourite to millions of viewers weekly.


After bursting onto the chef circuit - coming second in BBC’s Masterchef Goes Large in 2006 - he sought to change his life radically. Dean left his career as a “digger driver” to pursue his love of cooking and food.


Bristol-born Dean’s ethos on food is that it should be achievable, simple and above all taste fantastic. “Food doesn’t have to be complicated,” he says. The dad-of-one takes inspiration from across the globe but always uses ingredients familiar to us all. His passion for food is infectious and he’s spent the past eleven years inspiring home cooks up and down the country to get back into the kitchen and enjoy the cooking experience.


He’s also been featured on shows including Good Morning Britain, Masterchef, Take on the Takeaway, Market Kitchen, QVC, Saturday Cookbook and The Big Eat. A well-known face on the foodie festival scene, Dean is the author of three cookbooks Mincespiration, Feel-Good Family Food and most recently released Cook Slow all of which have been greatly received by the public. Dean is also been a regular contributor to The Sun’s Fabulous magazine. He’s recently featured in the pages of many outlets including Daily Mail Online, Now magazine, BBC Easycook, Delicious magazine, ASDA Good Living and the Sunday Post. 

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