Garlic mushrooms on toast
Mushrooms fried hard in a hot pan until golden, then finished with garlic, thyme, parsley and lemon, and piled on crisp sourdough. A fast lunch or a late breakfast.
Method
- Slice the mushrooms thickly. Chop the garlic and parsley finely.
- Get a large frying pan properly hot over a high heat, then add the oil and the mushrooms in a single layer.
- Leave them alone for 2 to 3 minutes to brown underneath, then stir and cook for 3 minutes more, until golden and any liquid has cooked away.
- Lower the heat to medium. Add the garlic, thyme and a pinch of salt and stir for 1 minute, until the garlic smells sweet but has not coloured.
- Take the pan off the heat and stir in the parsley and a squeeze of lemon.
- Toast 4 slices of the sourdough, spoon the mushrooms over and finish with black pepper.
Tip Use a pan big enough to hold the mushrooms in one layer; a crowded pan steams them. Wipe them rather than washing, as they soak up water.
Per portion
| Energy | 212 kcal |
| Protein | 7 g |
| Carbohydrate | 26 g |
| of which sugars | 2 g |
| Fat | 8 g |
| of which saturates | 1 g |
| Fibre | 3 g |
| Salt | 0.52 g |
These values are estimates, calculated per portion from standard food composition figures for each ingredient, and are not a substitute for a food label or professional advice.
Photo made with AI.
From Nosha · nosha.app
You need, for 2
2
- mushrooms250 g
- garlic2 cloves
- parsley½ bunch
- lemon½
- sourdough loaf¼
- dried thyme1 tsp
- olive oil1 tbsp
