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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

  • Prep: 10 mins
    Cook: 5 mins
  • Serves 2
  • Easy
  • Serves 2
  • Easy
  • Calories 316
  • Carbohydrates 35
  • Saturated Fat 8
  • Sugar 2
  • Protein 11
  • Fat 14
  • Fibre 3
  • Salt 1.2

Nutrition per serving

  • Calories 316
  • Carbohydrates 35
  • Saturated Fat 8
  • Sugar 2
  • Protein 11
  • Fat 14
  • Fibre 3
  • Salt 1.2

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.

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