Buttered wild mushrooms on toast
Our favourite secret savoury ingredient, Marmite, adds extra umami flavour to these golden brown, winter warming mushrooms on hot buttered toast
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Prep:10 mins
Cook:5 mins
- Serves 2
- Easy
Nutrition per serving
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kcal 316
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fat 14g
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saturates 8g
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carbs 35g
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sugars 2g
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fibre 3g
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protein 11g
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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
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.
Divide the mushrooms between the 4 slices of toast, and drizzle over any butter left in the pan. Serve immediately.
