Читать книгу Gordon Ramsay’s Great British Pub Food - Gordon Ramsay - Страница 30

250g St. George’s mushrooms, cleaned 40g butter

sea salt and black pepper

squeeze of lemon juice

few oregano sprigs, leaves only, chopped

small bunch of flat-leaf parsley, leaves only, chopped

4 slices of brown or Granary bread

Even though it is not so well known among fungi, the St. George’s mushroom can take pride of place amongst the finest wild mushrooms, as its firm, meaty texture and distinctive woody flavour are hard to beat. This recipe also works well with portobello or chestnut mushrooms.

Slice the mushrooms thinly. Melt the butter in a wide frying pan and, as soon as it begins to foam, tip in the mushrooms. Sprinkle with a little salt and pepper and fry, stirring occasionally, over a high heat for a few minutes. Add a squeeze of lemon juice and fry the mushrooms until lightly browned and any moisture has cooked off. Season well and toss in the herbs.

Meanwhile, toast the bread. Divide the mushrooms between the hot toasts and serve at once.