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Mushroom toast with blackcurrants and crème fraîche

Blackcurrants are wonderfully flavourful berries with great complexity and aroma. I use blackcurrants just as often in savoury dishes as in sweet ones – in both cases, they add a sharp sweet-and-sour balance. In sweet dishes, the berries work brilliantly with the deep flavours of chocolate, caramel or rich cakes, and in savoury dishes, blackcurrants can work surprisingly well alongside umami-rich dishes such as this one, where they are perfect for adding a contrasting tartness to the rich mushroom toast. – Adam Aamann

Ingredients

Pickled blackcurrants
3 tbsp honey
1 tbsp balsamic vinegar
3 sprigs of thyme
200 ml blackcurrants
Bread
4 slices of day-old, light and airy white bread
A little olive oil for frying
Roasted mushrooms
400 g mixed mushrooms, e.g. chanterelles, porcini, beech mushrooms, etc.
2 tbsp olive oil
3 tbsp butter
2 shallots
2 cloves of garlic
The leaves from 5 sprigs of lemon thyme
100 ml very finely chopped parsley
2–3 tbsp lemon juice
Sea salt and freshly ground pepper
Serving
200 ml crème fraîche (38%)
Zest of 1 organic lemon
1 handful of small shoots of cornflower, thyme flowers or marigold
Sea salt and freshly ground pepper

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Instructions

Pickled blackcurrants

Bring the honey, balsamic vinegar and thyme to the boil in a saucepan, then add the blackcurrants. Stir for 15 seconds, then remove the saucepan from the heat. Transfer the blackcurrants to a bowl to keep until needed.

Bread

Brush the slices of bread with a little olive oil and grill them in a grill pan until they are crispy with grill marks on the outside but still soft in the middle.

Roasted mushrooms

Clean the mushrooms and cut them into large, bite-sized pieces. Heat a heavy cast-iron pan thoroughly, fry the mushrooms over a high heat in olive oil and season with salt and pepper as you go. Once the mushrooms have browned and shrunk slightly, add the butter, shallots, garlic and thyme. Fry for approx. 1–2 minutes, add the parsley and finally season with lemon juice, salt and pepper.

Serving

Place the crème fraîche in a bowl and whisk until thick and fluffy – it only takes a moment. Season to taste with grated lemon zest, salt and pepper.
Spread the roasted mushrooms with the juices from the pan onto the grilled bread, top with the pickled blackcurrants and, using a spoon dipped in warm water, shape the whipped crème fraîche into small balls on top. Finally, sprinkle with lemon thyme sprigs and a few edible flowers from the garden, and serve immediately.