Ingredients

The following ingredients have 2 Servings
  • 200 g (2 ½ cups) mushrooms (mixed, chestnut, shiitake, button – whatever you have)
  • 2 cloves garlic
  • 1 tablespoon butter or dairy free margarine
  • 2 sprigs of fresh thyme
  • salt and pepper
  • 1 tsp soy sauce or tamari (optional)
  • 2-4 slices bread
  • Butter or dairy free margarine
  • Extra sprigs of thyme

Instruction

  • Clean and slice the mushrooms roughly (I like them cut into different shapes and sizes for texture), then finely chop the garlic. Set both aside.
  • Melt the butter/margarine in a frying pan over a medium-high heat then add the mushrooms and garlic. Strip the leaves from the thyme sprigs and add to the pan. 
  • Stir it all frequently for about 4 minutes, until the mushrooms are soft, golden and have released their juices. Season to taste with the salt and pepper.
  • If using, stir in the soy sauce now and cook for a further minute. 
  • Toast the bread, spread with butter and top with the mushrooms and extra thyme. Serve immediately.
  • Tip: I like my mushrooms on toast juicy, so after I've piled the mushrooms onto the toast, I swill a little water around the hot pan and then pour it over the mushrooms. It sort of turns it into a rich mushroom broth that soaks into the bread.