Mark Greenaway, head chef at Restaurant Mark Greenaway and 2014 Food & Drink Ambassador, shows us how to incorporate local Scottish ingredients into a simple, delicious snack.

The mushrooms I use for this dish are brought in by our forager who visits the restaurant twice a week with the freshest mushrooms, herbs and edible flowers handpicked from all over Scotland. Unfortunately he doesn't do home visits but you can get some great Scottish mushrooms, among many other ingredients, from your local grocer or farmers' market.

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The chanterelle is the king of all mushrooms and is best in Scotland over summer and autumn.

Wild Scottish mushrooms on toast (serves four)

Ingredients

200g Scottish chanterelles

1 clove of garlic

4 slices of sourdough bread

1 shallot, peeled and thinly sliced

50ml Scottish rapeseed oil

150g butter

100ml double cream

1/4 lemon

1 tablespoon chopped chives

Pinch of salt

Method

1.      Clean and quickly wash the Scottish chanterelles

2.      Toast the sourdough under the grill until golden

3.      Peel and cut the garlic in half, then rub the cut side over one side of the toasted sourdough

4.      Heat the oil in a large pan

5.      Once the oil is hot (but not smoking hot), gently place the mushrooms evenly in the pan and allow them to cook for 1 minute

6.      Gently toss or stir the mushrooms to allow an even cook

7.      Add the sliced shallots to the pan along with a little salt, then take them off the heat and keep warm

8.      In a separate pan, heat the butter at a high temperature

9.      Brown the butter gently to achieve a rich nutty flavour

10.  Once the butter is a deep walnut brown add the lemon juice (Warning: this will spit as it is very hot)

11.  Add the cream and stir to emulsify then remove from the heat and keep warm

12.  Place the toast in the centre of each plate and top with the mushrooms and shallots

13.  To finish drizzle the sauce over and around the mushrooms

Food & Drink Fortnight is Scotland's 16-day culinary celebration and takes place from 6 - 21 September.