Inspired by his childhood memories of family foraging trips in South West France, Bruno Loubet takes us on an adventure in search of wild mushrooms.

Joined by his faithful canine companions, Fergus and Jackson, Bruno explores his local countryside for these prized ingredients, sharing the knowledge he has acquired since boyhood and the joy that foraging continues to give him.

Taking the ceps, milk caps and field mushrooms he has gathered from the woodland floor, Bruno creates his delicious mushrooms on toast in an autumnal, al fresco setting.

Mushrooms on Toast

Serves 4

Ingredients

4 slices of good quality sourdough bread

50g butter

2 shallots

2 cloves of garlic

2 tbsp parsley

600g of seasonal mushrooms

4tbsp double cream

1tbsp ofMaille hazelnut, black Chanterelle and white wine mustard

1tbspMaille balsamic vinegar glaze

1 teaspoonhazelnut oil

Salt, pepper

Method

Clean the mushrooms and cut into thick pieces.Finely slice the shallots, garlic and parsley.Toast the bread over a wood fire or grill and keep to one side.In a large frying pan, melt the butter until foaming and add the shallots and garlic followed by the mushrooms 30 seconds later.Stir well, leaving the pan on the heat.After 2 or 3 minutes, add the cream and mustard.Reduce to a thick, creamy consistency. Top with parsley and season.Spoon the mixture over the toast and drizzle with hazelnut oil and balsamic vinegar.

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