In October you’ll often find varieties of mushrooms in the supermarkets that aren’t available the rest of the year so it’s a great time to make a decadent mushrooms on toast. In season ingredients need very little doing to them to make a delicious dish and mushrooms love garlic and black pepper. No one else in my house likes mushrooms so this is a dish I make just for myself. It took me a long time to believe that it was OK to do or make things just for me and even thought it’s just lunch, it’s a lunch that makes me happy and that’s worth a lot.
Serves 2 Adults or 1 Greedy Mum
200g wild mushrooms
4 large cloves of garlic
60g unsalted butter
1 tsp ground pepper
2 tbsp chopped parsley
sea salt to finish
2 slices of seeded toast
- Slice the mushrooms into similar width slices so that they cook at the same rate. Put half the butter in a large frying pan over a medium, high heat. Scatter the mushrooms in the pan so that they are as spread out as possible, this will ensure they brown rather than steam, and grind over some salt. Don’t stir or move the mushrooms for 5 minutes so that they brown.
- I rarely slice garlic but it’s perfect in this dish so take your time and finely slice the peeled garlic cloves. Once the mushrooms are brown turn the heat down to medium low, add the sliced garlic, grind over the pepper and give the mushrooms a stir. Let the garlic cook, gently, for 2-3 minutes until it’s fragrant.
- Put your bread in the toaster and toast to your preferred colour. Add the rest of the butter to the pan along with the chopped parsley (don’t use the stalks, only the leaves). Once the butter has melted spoon the mushrooms onto warm toast, sprinkle over some sea salt and enjoy.