- 2 tbsp butter
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'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
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
- 4 slices sourdough, toasted
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.
Divide the mushrooms between the 4 slices of toast, and drizzle over any butter left in the pan. Serve immediately.