Big mushrooms on toast

Big mushrooms on toast

By
From
River Cottage Every Day
Serves
2
Photographer
Simon Wheeler

Big, dark-gilled mushrooms, oozing garlicky, buttery juices, make a very easy cooked breakfast or brunch. This is a dish I particularly like to make in autumn, with horse or field mushrooms I’ve gathered myself, but any large, flat mushroom will do. With a salad on the side, this would make a light supper, too – or a simple starter for four.

Ingredients

Quantity Ingredient
4 large, flat, open-capped mushrooms
30g unsalted butter
1 fat garlic clove, finely chopped
A large sprig thyme or lemon thyme
2 thick slices bread
1/2 lemon
sea salt
freshly ground black pepper

Method

  1. Put the mushrooms in a lightly buttered ovenproof dish big enough to hold them in a single layer. Cut the butter into little nuggets and dot them over the top of the mushrooms. Scatter over the chopped garlic, then strip the leaves from the thyme and scatter these over too. Season generously with salt and pepper.
  2. Place in an oven preheated to 190°C and bake for about 15 minutes, until the mushrooms are tender and overflowing with garlicky, buttery juice. Meanwhile, toast the bread.
  3. Put the toast on 2 warm plates, top with the mushrooms and trickle over any juices left in the dish. Finish with a generous squeeze of lemon juice and serve straight away.
Tags:
River Cottage
Hugh Fearnley-Whittingstall
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