This is without doubt one of the most deliciously mouth watering recipes I’ve ever devised, for obvious reasons I guess. Roasted bone marrow spooned over garlicky mushrooms and salty jewels of bacon and perfumed woody thyme… what’s not to love? These mushroom toasts would be ideal for a Christmas Eve or New Year’s Eve dinner party. Just go easy on the garlic so as not to knock your guests side ways with your garlic breath.
This recipe really packs a punch in terms of flavour and it’s just so simple. Aside from waiting for the bone marrow to cook it only takes about 10 minutes to throw together, so even when you’ve still got some last minute wrapping to do you can find 10 minutes right?
Bring some restaurant elegance into your home
It is easy to bring a little bit of restaurant into your own kitchen. In fact, Christmas has to be the ideal time. Your guests will really appreciate the touch of elegance it brings to the dinner table, plus you’ll look extra chefy. All you have to do is ask your butcher for some femur bone cut into small discs and pop it into the oven. Job done! Well almost…
The inspiration for the recipe
The inspiration for this recipe came from a book I recently bought for a friend. It’s a book I feel compelled to share with all foodies I know. ‘The Flavour Thesaurus’ is always on hand in my kitchen. If you’re a foodie and you’ve not heard of it or read it I urge you to pop out and grab a copy. As the title suggests, the book is set out like a thesaurus and is a bible of parings, recipes and ideas for the creative cook. On many an occasion I’ve taken inspiration from the book, perhaps when I have a random ingredient left over and I’m not sure what to pair it with. I can always count on The Flavour Thesaurus to come up with the goods.
- 250g mushrooms (I used Chestnut and Shiitake), roughly chopped
- 4 rashers of smoked streaky bacon
- 2 garlic cloves, minced
- 1 tbsp freshly chopped thyme
- Splash of white wine
- 2 disks of femur bone (bone marrow) - ask your butcher for this
- 4 thick slices of sourdough bread
- 1 tbsp each of butter and olive oil
- Salt and freshly ground black pepper
- Turn the oven on to the highest temperature and pop in the bone marrow (in a roasting tin). It will take about 35-40 minutes.
- When the marrow has only 10 minutes from being done heat the butter and olive oil in a pan on a medium heat. Add the bacon and cook for 4 minutes.
- Add the mushrooms, garlic and thyme, cook for another 2-3 minutes.
- Then add a splash of wine and allow to cook until reduced. Season to taste.
- Pop the slices of sourdough bread under the grill. Remove when lightly toasted and whilst still hot rub them with a garlic clove.
- Remove the bone marrow from the oven and carefully spoon out the soft marrow from the middle - stir this through the mushroom mix.
- Pile the mushroom mix on to the toasts and garnish with a little fresh thyme.
- Serve immediately.