MUSHROOM CROUTONS

INGREDIENTS

• 50g salt 

• 50g dried mushroom ( I use trompette, you can adapt this to your preference)

• 200g sourdough bread 2 tbsp rapeseed oil 

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METHOD

1. Preheat the oven to 170°C, meanwhile make the mushroom salt by blending the salt and mushrooms together until we’ll combined. This can also be done in a pestle and mortar.

2. Tear the sour dough in to small chunks and toss with the oil and salt to taste

3. Bake in the oven for 15 minutes or until golden