Last week I popped down to Turnips in Borough Market to pick up some Jerusalem artichokes, when I spotted their seasonal mushroom boxes.
Unable to resist temptation, I ended up with one in my basket. In the past I've used the mushrooms in slow cooked beef stews - however this weekend I lazily fried them up and served on bread.
Keeping the dish simple let the flavour shine through, whilst also allowing you to whip it up in a matter of minuets. For an experiment, I was pretty pleased with the results.
To make this yourself: roughly cut the mushrooms, strip the rosemary and throw into a non-stick pan.
Add a large knob of butter and fry - season to taste with salt and pepper - and drizzle with a generous helping of double cream.
Ladle onto toasted tiger bread and finish with a spoonful of Sacla's Truffle Pesto to add a pungent autumnal taste.
Et voila - a rustic start to the day which is sure to keep you full until lunchtime.