Buttered wild mushrooms on toast
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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
| Nutrient | Unit |
|---|---|
| kcal | 316 |
| fat | 14g |
| saturates | 8g |
| carbs | 35g |
| sugars | 2g |
| fibre | 3g |
| protein | 11g |
| salt | 1.2g |
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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