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
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.