The Lord of the Rings: Farmer Maggot’s Mushroom Toast

The Lord of the Rings: Farmer Maggot’s Mushroom Toast

They had supper in the kitchen on a table near the fire.  “I suppose you three won’t want mushrooms again?” said Fredagar without much hope. “Yes we shall!” cried Pippin. “They’re mine’ said Frodo ‘given to me by Mrs. Maggot, a queen among farmers’ wives.  Take your greedy hands away and I’ll serve them”.  Hobbits have a passion for mushrooms, surpassing even the greediest likings of Big People.

The Lord of the Rings

Anyone in the Los Angeles area is likely familiar with the Venice restaurant, Gjelina.  It’s quite popular with the locals and the celebrities but they have such an amazing menu that I get quite sad I don’t live closer to Venice to eat there everyday.  They have a very popular mushroom toast and it’s something I insist everyone try when they’re in the area.

For this recipe, I made my own version of it with different mushrooms.  You can essentially use whatever you want but you do want something quite soft to soak up all the goodness. The mushrooms I used are quite expensive but feel free to use what you have on hand and I can bet it will be delicious.  Farmer Maggot had prize winning mushrooms that the hobbits were gifted when they left his home.  This was quite a gift considering how much hobbits love mushrooms.

The Lord of the Rings: Farmer Maggot's Mushroom Toast

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The Lord of the Rings: Farmer Maggot's Mushroom Toast" servings="2" time="30 minutes" difficulty="easy"]

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings 2

Ingredients

  

• 2 thick slices of crusty bread
• 2 clove garlic crushed
• 3 sprigs fresh thyme
• 3 tbsp olive oil
• 3 tbsp unsalted butter
• 6 oz lion's mane mushrooms sliced
• 6 oz king trumpets sliced
• 1/4 cup white wine
• 1/2 cup chicken stock
• 3 tbsp creme fraiche
• chives finely chopped for garnish
• truffle oil
• salt and pepper to taste

Instructions

 

• Brush both sides of the bread with oil and toast or grill on both sides until golden and crispy.  Set aside.
• Heat a large sauté pan over medium high heat.  Add the rest of the oil and 2 tbsp of butter.  Once hot, add the garlic and thyme.  Cook for 1 minute while making sure the garlic does not get too brown.
• Turn the heat to high and add the sliced mushrooms. Make sure not to overcrowd the pan.  Cook until the mushrooms are golden brown and deglaze the pan with the white wine.
• Turn the heat to medium and cook for 1-2 minutes until the most of the wine has evaporated.  Add the stock and cook until the liquids have reduced to half.  Add the creme fraiche and 1 tbsp of butter.
• Mix until incorporated and season with salt and pepper.
• Take out the stems from the thyme and top each toast with the mushrooms and finally drizzle with truffle oil and garnish with chives.