Prep 15 mins
Cook 10 mins
If you're home on your own then here's an easy meal for one.
- 4 large flat mushrooms
- 50 g butter
- 1 tablespoon vegetable oil
- 1 clove garlic, minced
- flat leaf parsley
- salt & freshly ground black pepper
- lemon juice
- 2 slices bread, thick
- Wipe any dirt from the mushrooms and, if you want, slice them into three or four thick pieces.
- Heat half the butter and oil in a frying pan over medium heat.
- Lay out the mushrooms and then turn immediately, so both sides are saturated with the buttery oil.
- Lower the heat and leave to cook, turning occasionally, for about eight minutes until completely cooked and dark in colour.
- Near the end of the cooking, scatter the garlic over the mushrooms and toss the mushrooms around in the pan so the garlic cooks.
- Stir in the parsley and season with salt and pepper.
- Sprinkle with lemon juice and toss for a final time.
- Turn off the heat.
- Toast the bread, butter one side and pile the mushrooms on top.
I always buy too many mushrooms and this is one of my favourite ways of disposing of the excess. Great way of getting extra iron if you are vegetarian.
I really enjoyed this recipe for a quick and easy lunch today. I sauteed a small onion in butter before adding the mushrooms and added garlic powder because there were no cloves in the kitchen! It was delicious on wholewheat bread. Thanks for posting!
I was looking for a mushrooms on toast recipe without cream this one fit the bill perfectly. I also cut back on the butter but left everythng else as stated. YUM! These were delicious and I loved the touch or lemon; i will definately make these again, thanks for posting.