Friday, 18 October 2013

Garlic Mushrooms on Toast.

The last of my wild garlic butter (see previous recipe) went into this, but its just as easy with ordinary garlic.
In a sauce pan heat a little oil and wild garlic butter (or butter and finely chopped garlic).
Cook chopped mushrooms (wild ones are best if you can get them), as slowly as possible in the butter with a little chopped parsley and seasoning.
When cooked through serve on toast - no butter needed as the mushrooms release so many juices -  with a sprinkling of chopped parsley on top.

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