Mushrooms on Toast (2)

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
  1. Wipe the mushrooms damp kitchen paper and slice.
  2. Heat the butter in a heavy non -stick frying pan until sizzling .
  3. 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.
  4. Season with the lemon juice, salt and pepper, then add the parsley. Bubble together for a minute to let the flavours blend.
  5. Serve on hot buttered toast.

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