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Buttered wild mushrooms on toast 2016

Buttered wild mushrooms on toast

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A star rating of 4.8 out of 5.5 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

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

  • Vegetarian
Nutrition: per serving
NutrientUnit
kcal316
fat14g
saturates8g
carbs35g
sugars2g
fibre3g
protein11g
salt1.2g
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Ingredients

  • 2 tbsp butter
  • ½ rosemary sprig, leaves picked and finely chopped
  • 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
  • 4 slices sourdough , toasted

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 Marmite 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.

Goes well with

Recipe from Good Food magazine, November 2016

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Overall rating

A star rating of 4.8 out of 5.5 ratings
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