Pan-fried mushrooms on sourdough

Pan-fried mushrooms on sourdough
  • Serves icon Serves 1
  • Time icon Hands-on time 10 min

Nothing beats the smell of mushrooms cooking in butter, garlic and thyme. These wild mushrooms on sourdough  is perfect for brunch or a light lunch.

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  • 200g mixed wild mushrooms
  • 1 thick slice sourdough bread
  • 40g butter
  • 1 small garlic clove
  • squeeze of lemon juice
  • 3-4 sprigs of thyme


  1. Gently rinse the mushrooms, then pat dry using kitchen paper. Halve any larger ones.
  2. Toast your bread until golden, then keep warm. In a large frying pan over a high heat, melt the butter and add the thyme. Once foaming, add the wild mushrooms and a generous amount of salt and pepper. Fry without turning for 2 minutes until the undersides are golden, then flip and fry for another minute or so.
  3. Crush in the garlic clove and stir well. Taste and add lemon juice if needed.
  4. Put the toast on a plate, tip over the mushrooms with all the pan juices, then eat immediately.


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