Mushrooms on toast recipe
In most urban neighbourhoods, the fourth emergency service is the corner shop. Nestling between Heat magazine and lottery tickets, you can generally find enough staple ingredients to rustle together a tasty meal. Don’t feel you need a fancy mushroom to make the ultimate mushrooms on toast.
Ingredients
- 2 slices of bread
- 1 knob of butter and little more to spread on the toast
- 1 trickle of vegetable oil
- 1 generous handful of button mushrooms
- 1 tablespoon of sliced onion
- 2 cloves of chopped garlic
- 1 handful of chopped parsley
- 1 squeeze of lemon juice
- 1 Pinch of sea salt and freshly ground black pepper
Details
- Cuisine: British
- Recipe Type: Starter
- Difficulty: Easy
- Preparation Time: 5 mins
- Cooking Time: 5 mins
- Serves: 2
Step-by-step
- Heat a good knob of butter and a trickle of vegetable oil in a hot pan. The butter should foam.
- Slice a generous handful of button mushrooms and about a tablespoon of finely sliced onion.
- Start toasting the bread.
- When the butter and oil is foaming, throw the mushrooms and onion in the pan.
- Don't move them around too much - toss every 30 seconds or so, but give them time to go golden.
- Season the mushrooms with a pinch of salt and ground black pepper.
- Add the chopped garlic and fresh parsley for the last 30 seconds.
- Butter the toast lightly, add a squeeze of lemon to the mushrooms and serve on the toast.
- Variations on a theme; instead of lemon juice add a splash of white wine at the end. When this has bubbled off, add a tablespoon of double cream and bubble for 20 seconds before offloading on to the toast.
Taken from Leon Book 2 by Henry Dimbleby and John Vincent. Published by Conran Octopus.
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