Kokako's mushroom medley with avocado

Sophie Barclay

Start your day with this mouth-watering creamy mushroom medley.

Ingredients

100 ml	Olive oil
200 g	Portobello mushrooms, sliced (Main)
10 g	Dried porcini mushrooms, sliced and soaked in 100ml water for 10 mins (Main)
2	Garlic cloves, thinly sliced
200 g	Button mushrooms, sliced
1	Onion, diced
2	Carrots, peeled and diced
2	Celery stalks, diced
1 bunch	Fresh thyme, (small)
1	Avocado
100 ml	White wine
1 to serve	Shaved parmesan
1 loaf	Rye bread
200 ml	Cream

Directions

1. Heat oil in large pan until hot, add the field and button mushrooms, fry until golden brown, add garlic and cook for a further 2 mins.
2. Remove from pan and then return the pan to medium heat.
3. Throw in the onion, carrot, celery, thyme and cook until softened.
4. Increase heat and add wine. Deglaze the pan and reduce the liquid by half.
5. Return the cooked mushrooms and garlic to the pan, add Porcini and soaking water and cream.
6. Heat through for a further 2 mins.
7. Toast up your favourite rye bread and rub down the toast with a clove of garlic.
8. Place toast on plate, top with the mushroom medley.
9. Position a big wedge of avocado on top and shave some parmesan cheese over the lot.
10. A poached egg goes well on top, as does a juicy vine ripened tomato.