Mushrooms on Toast
Mushrooms on toast
- 25g butter
- 2 tablespoon oil
- 225ml cider
- 225ml double cream
- 500g mushrooms, washed and quartered
- 1 lemon, juiced
- 1 rustic loaf of bread, thickly sliced
- 1 bunch of parsley, finely chopped
Melt the butter in a largesaucepan with the oil. Add the onions, season with salt and pepper, cover and sweat over a low heat for as long as possible, up to 30 mins.
Increase the heat and add the cider, bring to a boil and simmer for 5 mins till the alcohol has cooked off.
Add the cream and bring to a simmer before adding the mushrooms. Cover and simmer untill the mushrooms are cooked, 15 to 20 mins, stirring occasionally. Add most of the lemon juice, reserving a little for serving.
Toast the bread. Serve the mushrooms on the taost, scattered with the parsley and another squeeze of lemon juice.