Buttered wild mushrooms on toast
Add to favourite + Print Print

Buttered wild mushrooms on toast

By Chelsie Collins

Our favourite secret savoury ingredient, Marmite, adds extra umami flavour to these golden brown, winter warming mushrooms on hot buttered toast

  • Prep:10 mins
    Cook:5 mins
  • Serves 2
  • Easy

Nutrition per serving

  • 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

  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.

  2. Divide the mushrooms between the 4 slices of toast, and drizzle over any butter left in the pan. Serve immediately.

Suggested recipes from this collection...