Buttered wild mushrooms on toast
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
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- 2 tbsp butter
- ½ rosemarysprig, leaves picked and finely chopped
- 1 garlic clovecrushed
- 200g wild mushroomscleaned using a pastry brush, larger ones torn into pieces
- ¼ tsp yeast extract
- ½ small bunch parsleyroughly chopped
- 4 slices sourdoughtoasted
Nutrition: per serving
- kcal316
- fat14g
- saturates8g
- carbs35g
- sugars2g
- fibre3g
- protein11g
- salt1.2g
Method
step 1
Heat 1 tbsp butter, the rosemary and garlic in a frying pan over a medium heat. Once bubbling, toss in the mushrooms and cook until golden and tender. Add the remaining 1 tbsp butter to the pan with the yeast extract and swirl it around to coat the mushrooms. Remove from the heat and scatter over the parsley with a little seasoning.
step 2
Divide the mushrooms between the 4 slices of toast, and drizzle over any butter left in the pan. Serve immediately.
