Mushrooms on Toast
"If you're home on your own then here's an easy meal for one."
photo by Derf2440
- Ready In:
- 25mins
- Ingredients:
- 8
- Serves:
-
1
ingredients
- 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
directions
- 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.
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Reviews
-
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. -
SO Easy, tasty, and demolished by my sons and husband. This is a favourite meal for us. I sometimes add caramelized onion and/or sliced ham, and often throw in lots of fresh herbs. -
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This was a very nice lunch for use today. Loved the addition of the lemon juice. I used homemade sourdough bread which went so well with the portabella mushrooms that really added a lot of flavor I think. Thanks for sharing. Made for Let's Party 2011.
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RECIPE SUBMITTED BY
This is a picture of me and my husband in Portugal, climbing up above the clouds with our bikes.
Right now we are travelling around the world on our bicycles, so I only pop onto Zaar occasionally, when internet connections and time allow me to. If I don't reply to a message about one of my recipes, now you know why! Our trip may take several years so if it's urgent, it's probably better for you to post in the forums ;)
Good food is really important to me -- I am happy to pay extra for food that I feel is produced in a sustainable and ethical way and always try to eat using seasonal produce.
When we were in the UK we rarely shopped at supermarkets, trying instead to favour small producers, although we were very lucky in that we lived in London and there was lots of choice.
We also were fortunate enough to have a weekly organic veg box delivered to our door, filled with so many lovely vegetables for very little money. It really opened my horizons in terms of the variety of vegetables I eat. If you're in the UK, check out Riverford for a box supplier as they're amazing!
When I'm not eating I love to take pictures and travel with my husband.
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