Thyme-buttered mushrooms

Thyme-buttered mushrooms

From
Posh Toast
Serves
1
Prep
20 mins

Cooking mushrooms drives off a lot of their water content, which means that the absorbent little devils can soak up all that gorgeous melted butter and the fragrance of the thyme. Don’t waste a drop of the pan juices.

Ingredients

Quantity Ingredient
large knob butter, plus a little extra
1 shallot, finely sliced
140g mixed mushrooms, such as chestnut (cremini), portobello, shiitake or oyster
1 garlic clove, crushed
1/2 teaspoon green peppercorns in brine, drained and roughly chopped, (optional)
2 lemon thyme sprigs, leaves picked
few leaves thyme sprigs, to serve
1 slice white farmhouse bread
salt

Method

  1. Gently heat the knob of butter in a large frying pan. Once foaming, add the shallot and cook for 3 – 4 minutes, until softened, stirring every so often.
  2. Cut the mushrooms in half, or quarters if they are large. Increase the heat and throw them into the pan, adding a little extra butter if needed. Cook, stirring for 8 – 10 minutes, until the mushrooms are softened and browning here and there but still holding their shape. Add the garlic and the peppercorns, if using, to the pan and cook for 2 minutes. Stir through the thyme leaves and season with salt.
  3. Toast the bread then butter well, top with the mushrooms and their juices, and scatter over a few extra thyme leaves.
Tags:
toast
bread
snacks
lunch
breakfast
dinner
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