One of my favourite quick breakfasts at weekends. The recipe is from ” Cook” by Thomasina Miers.
| 350g mixed mushrooms, wild, chestnut or button |
Juice of ½ lemon |
| 50g butter |
Handful of finely chopped flat leaf parsley |
| 2 garlic cloves, finely chopped |
Hot buttered toast to serve |
| 100 ml double cream |
Sea salt and black pepper |
- Wipe the mushrooms damp kitchen paper and slice.
- Heat the butter in a heavy non -stick frying pan until sizzling .
- Add the mushrooms and sauté on a high heat. After about 10 minutes add the garlic and sauté for a few more minutes, then add the cream.
- Season with the lemon juice, salt and pepper, then add the parsley. Bubble together for a minute to let the flavours blend.
- Serve on hot buttered toast.
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