Buttered wild mushrooms on toast 2016

Buttered wild mushrooms on toast

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(0 ratings)

Prep: 10 mins Cook: 5 mins

Easy

Serves 2

Our favourite secret savoury ingredient, Marmite, adds extra umami flavour to these golden brown, winter warming mushrooms on hot buttered toast

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal316
  • fat14g
  • saturates8g
  • carbs35g
  • sugars2g
  • fibre3g
  • protein11g
  • salt1.2g
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Ingredients

  • 2 tbsp butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • ½ rosemary sprig, leaves picked and finely chopped
    Rosemary

    Rosemary

    rose-mar-ee

    Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…

  • 1 garlic clove, crushed
  • 200g wild mushrooms, cleaned using a pastry brush, larger ones torn into pieces
  • ¼ tsp Marmite
  • ½ small bunch parsley, roughly chopped
    Parsley

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • 4 slices sourdough, toasted

Method

  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 Marmite and swirl it around to coat the mushrooms. Remove from the heat and scatter over the parsley with a little seasoning.

  2. Divide the mushrooms between the 4 slices of toast, and drizzle over any butter left in the pan. Serve immediately.

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