Starters
International
InternationalGarlic Butter Mushrooms
Pan-fried mushrooms in garlic butter on toast — comforting and quick, scaling up to a wild-mushroom and white-wine version.
Vegetarian
Nut-free
Better version
Chestnut mushrooms, fresh thyme and a splash of cream on sourdough.
Per serving£1.90
Total cost£3.80
Time18 min
Ingredients for 2
- 300 g chestnut mushrooms , torn
- 40 g butter
- 2 cloves garlic , sliced
- 4 thyme sprigs , leaves picked
- 50 ml double cream
- 2 slices sourdough , toasted
- salt and pepper , to taste
Method
- Fry the mushrooms in the butter over high heat for 7 minutes until deeply golden.
- Add the garlic and thyme and cook for 1 minute until fragrant.
- Pour in the cream and bubble for 1 minute to thicken.
- Season well and spoon over the toasted sourdough.
Equipment
The three ways, side by side
Budget
Closed-cup mushrooms, spread butter and dried parsley on white toast.
Better
Chestnut mushrooms, fresh thyme and a splash of cream on sourdough.
Ultimate
Mixed wild mushrooms, shallot, white wine, cream and tarragon on brioche toast.
