Mushrooms on Toast


Prep time: 
30 minutes


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.


Photo Credit: Jonny Hughes @jonny2love
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