Читать книгу Rose Elliot’s New Complete Vegetarian - Rose Elliot - Страница 145

Always a winner, you can’t go wrong with tender, buttery baby mushrooms on crisp toast.

SERVES 2

450g (1lb) button mushrooms

1 tbsp olive oil

25g (1oz) butter

2–4 large slices toast, white or wholemeal

salt and freshly ground black pepper

chopped fresh flat-leaf parsley, to garnish

Wipe the mushrooms, then slice and fry lightly in the oil and butter.

Just before the mushrooms are done, toast the bread.

Season the mushrooms with salt and pepper, then spoon them directly on top of the toast (no need to butter it), together with all their lovely juices. Sprinkle with a little chopped parsley and serve at once.

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