Garlic mushrooms on toast

Ingredients

500g mixed mushrooms (such as portobello, oyster, chestnut)
50g unsalted butter
3 garlic cloves, crushed
Few sprigs of fresh thyme
4 slices of sourdough bread
2 tbsp double cream
Handful of fresh flatleaf parsley, finely chopped

Ingredients

500g mixed mushrooms (such as portobello, oyster, chestnut)
50g unsalted butter
3 garlic cloves, crushed
Few sprigs of fresh thyme
4 slices of sourdough bread
2 tbsp double cream
Handful of fresh flatleaf parsley, finely chopped

Method

Slice the mushrooms roughly and set aside. Melt the butter in a pan over a medium heat, then fry the garlic for 30 seconds.
Add the mushrooms and thyme and cook over a high heat, stirring, for 4-5 minutes. Meanwhile, toast the sourdough.
Add the cream and parsley to the mushrooms, season to taste, then serve on the toast.

Method

Slice the mushrooms roughly and set aside. Melt the butter in a pan over a medium heat, then fry the garlic for 30 seconds.
Add the mushrooms and thyme and cook over a high heat, stirring, for 4-5 minutes. Meanwhile, toast the sourdough.
Add the cream and parsley to the mushrooms, season to taste, then serve on the toast.

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Stewart Heywood says:

31st Mar 2017 at 8:08 pm

I haven’t tried this yet… but after a quick read of the recipe perhaps use wild garlic instead of the garlic cloves and the parsley? Especially now while the wild garlic is in abundance.

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