• Lydia Gerratt

Portobello mushrooms with garlic, parsley and butter on sourdough toast

This is one of the tastiest and most lovely ways to cook with mushrooms when they are at their best during the autumn season. And, it’s so simple that it’s barely even a recipe.

You can use any type of mushroom but, if by some miracle, you get your hands on some fresh porcini mushrooms use them as the flavour will be beyond incredible. Otherwise, the large mature Portobello mushrooms from the supermarket have a decent full flavour that works so well with that that classic combination of garlic, parsley and butter.

Sourdough bread is easy to find these days. The sourness cuts through the richness of the melted butter which means you can eat more than you thought!

Miraculous ingredient: Portobello mushrooms, sourdough bread

Portobello mushrooms with garlic, parsley and butter on sourdough toast


300g Portobello mushrooms, sliced fairly thickly, 1cm, as they lose water and shrink when cooked

2 garlic cloves, finely chopped

25g butter

10g fresh parsley leaves, finely chopped

4 x slices of sourdough bread, toasted


Melt the butter in a frying pan on a medium heat and then place the slices of mushroom carefully in the pan. Fry the mushrooms for 5 minutes until golden brown and turn over to fry the other side. Add the finely chopped garlic and parsley and continue to fry for another few minutes until the underside of the mushrooms has browned and the garlic has softened. Be careful not to brown the garlic (it should colour slightly and become soft) as it will taste bitter.

Lightly toast slices of sourdough bread and heap the mushrooms, garlic and parsley onto each slice and drizzle with the melted butter and mushroom juices.

Preparation 5 minutes, cooking 10 minutes, 2 adult portions, 2 children portions for a light lunch or snack

#30minuterecipes #Vegetables #Vegetarian

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