LAURENT DAGENAIS' ULTIMATE MUSHROOMS ON TOAST

Ahead of the launch of END. x Salomon’s latest collaborative XT-6 sneaker, “Porcini”, from their Foraging capsule, the British retailer and French active brand enlisted Quebecois chef and TikTok sensation Laurent Dagenais to create a dish using the Foraging capsule’s key inspirations: truffles and porcini mushrooms.

Presenting his Ultimate Mushrooms on Toast, Laurent offers up a delicious plate that combines foraged fungi, his Montreal cooking influence and a hearty dose of luxuriousness.

• Porcini mushrooms 
• Fresh truffles
• 2-3 shallots 
• 1 head of black garlic
• A handful of fresh chives
• A handful of fresh parsley
• 500ml Demi-glace
• Good quality white wine 
• 1/2 cup of Cognac
• 2 sticks of good quality butter
• Olive oil
• Sourdough bread

First things first, ensure your mise-en-place is in order. Dice your porcini mushrooms, shallots, parsley and chives and set them to one side. Heat your cast iron pan over a medium to high heat and add two tablespoons of good quality extra virgin olive oil. Add your porcini mushrooms to the pan and cook until softened before adding shallots. Season generously with salt and pepper, cook until soft and flambé with half a cup of cognac.

Once the cognac flambé's flame has died out, deglaze your pan with some good quality white wine and reduce the sauce down. Add 500ml of demi-glace and reduce down again until the sauce has sufficiently thickened. Add your chopped parsley to the pan and set to one side while you prepare the toast.

Cut a slice of sourdough bread to the thickness of your liking and toast the bread in butter. Once toasted, spread the black garlic evenly across one side. Add your porcini mushroom ragu to the toast and shave truffles over the top with a truffle slicer (a peeler will also work if you don't have a truffle slicer). Top your mushroom toast with chives and transfer onto a plate. Bon appetit!