A delicious autumn dish with lots of flavors from creamy mushrooms and sweet radishes. You can make this with the mushrooms of your choice; I had chanterelles and button mushrooms at home, so that's what I used.
Rinse and quarter the radishes. In a small ovenproof dish, mix together honey, lemon juice, and a pinch of salt. Add the radishes and toss to coat. Roast in the oven for about 10 minutes.
3
Heat a frying pan and add some oil. Place the slices of bread in the pan and toast them slightly on each side. Add a generous knob of butter and fresh herbs if you please. Toast until golden on both sides, then place on a plate.
4
Chop the mushrooms into pieces and sauté them in the pan with butter until golden at the edges.
5
If you have a splash of beer, white wine, or apple juice, you can add a little to the pan and bring it to a boil.
6
Add the cream and let it simmer until it thickens. Season with salt and pepper.
7
Place the mushrooms on top of the toast, with the warm radishes on the side. Top with feta cheese and chopped chives if you like. Serve immediately.
