Garlic Butter Mushroom Toasts with Thyme
20 min · Easy
#comfort#quick#vegetarian#weekend
Twenty minutes, one pan, and the smell of garlic butter hitting hot mushrooms doing all the persuading. Piled onto charred sourdough that soaks up every drop, this works as a lazy supper, a starter for guests, or the best thing you'll eat standing at the stove.
Ingredientsfor 4 portions
- 500 g Mushrooms, mixed, torn or thickly sliced
- 50 g Unsalted Butter
- 4 clove Garlic, finely sliced
- 4 slice Sourdough Bread, cut thick
- 1 tbsp Thyme, leaves picked
- 15 g Parsley, chopped
- 40 g Parmesan Cheese, shaved
- 1 tbsp Olive Oil
- 0.5 Lemon, juice only
- 1 tsp Sea Salt
- 0.5 tsp Black Pepper
Steps
- Tear the mushrooms into big rough pieces rather than slicing them neatly — the ragged edges catch more colour in the pan. Slice the garlic and pick the thyme before you start.
- Get a wide frying pan properly hot with the olive oil, then add the mushrooms in one layer and leave them completely alone for 3–4 minutes. They'll release water first, then start to sizzle and brown once it cooks off.
- Toss and cook for another 3–4 minutes until deep golden all over. Only season with salt now — salt added at the start draws water out and stews them into grey slop.
- Meanwhile toast the sourdough until well charred at the edges — you want it sturdy enough to carry the mushrooms without collapsing.
- Drop the butter, garlic and thyme into the pan and swirl for 1 minute, until the butter foams and smells nutty and the garlic turns pale gold.
- Off the heat, squeeze in the lemon juice and add the parsley and black pepper. Toss so every mushroom is coated in the glossy pan butter.
- Pile the mushrooms onto the toasts, spoon the remaining butter from the pan over the top and finish with shaved parmesan. Eat immediately, before the toast goes soft.
