50g dried mushroom ( I use trompette, you can adapt this to your preference)
200g sourdough bread 2 tbsp rapeseed oil
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.
Tear the sour dough in to small chunks and toss with the oil and salt to taste
Bake in the oven for 15 minutes or until golden