Mushrooms on Toast

This is something Mr Brooker introduced to my lunchtime life, and it’s a much healthier version of Pizza Express’ delightful Bruschetta con Funghi (which is loaded with cream). This makes a fabulous lunch, served with salad or alone, a great starter, if served in a smaller portion, or a tasty canapé, if vastly miniaturised. 

  
You will need:

Crusty whole grain bread, toasted 

Mushrooms, preferably chestnut

1 clove garlic

1 tsp parsley

1/2 tsp thyme

Generous knob of butter

1/2 teaspoon Dijon mustard

Grinding of black pepper 

  
1. Melt the butter in a frying pan over a low to medium heat. Slice the mushrooms, grate or crush the garlic and herbs (unless using dried). 

  
2. Put the toast on and chuck the garlic in the pan to let its flavour release into the butter, without burning it.

  
3. Add the mushrooms and herbs, making sure to spread the mushrooms out evenly. Try not to overheat or over stir. You want these brown and textured, not grey and mushy! 

  
4.When the mushrooms are nearly ready, add the mustard and stir in. Add more if you really like it!

5. Serve over the toast with a grinding of black pepper. You won’t need to butter the toast as the mushrooms will be moist enough. 

  
I know this involves fat and dairy but at least it’s real butter! The flavour simply can’t be replicated any other way!   Just make sure you enjoy it!

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