Buttered wild mushrooms on toast

1 of 5-a-day breakfast brunch folate indulgent mushrooms vegetarian wild mushrooms winter

N/A

Source

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

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.