Mushrooms on Toast the Quick Way

Mushrooms next to toast
Today I made mushrooms on toast – okay the mushrooms were not pictured on toast, but hey!

I find it quite hard get good mushrooms in UK and I don’t think its anything to do with them not being grown, these mushrooms were amazingly fresh and tasty. Mushrooms on toast is one of my favorite breakfasts and I can eat a plateful of mushrooms.

Mushroom delivery
The bread is GAiL’s, through Ocado. GAiL’s believe that good quality bread should be celebrated. There bread is adventurous, no-chemicals and really really well made.


5 Portobello mushrooms

2 tbsp olive oil

large pinch of dried rosemary

Slices of GAiL’s Sultana and Fennel Sour Dough

Pure spread / butter

Do it:

Heat the oil on medium heat in a frying pan, then add the rosemary. Heat for another 2 minutes to infuse the rosemary in the oil.

Wile that’s going on, chop the mushrooms length-way about 1cm thick. Place all the mushroom in the pan and toss.

Mushrooms and rosemary in pan

You can leave the mushrooms alone now, just turn the every few minutes so they all get cooked. Don’t worry if the mushrooms fill the pan, they will lose water and shrink as they cook. When done, season with pepper.

Slice the bread and toast. Spread the toast with Pure Spread or butter and serve the mushrooms on top.
Mushrooms next to toast


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