Recipe: Easy Mushrooms on Toast
If you’re looking for a quick but nutritious and filling meal, try this one on for size. It’s perfect for breakfast, lunch or dinner or just as a side dish – so versatile!
Mushrooms on toast is actually a classic British dish, typically cooked slowly so that the mushrooms release their juices which are then absorbed by the toast when poured over. If you prefer yours with less liquid (like we do), then cook the mushrooms on a higher heat for shorter time.
A few facts about mushrooms
- Mushrooms are a fungus, and unlike plants, they do not need sunlight to grow.
- Mushrooms are a very nutritious food, offering a good source of many essential vitamins and minerals. They are also very low in fat, carbohydrate and salt.
- Mushrooms have long been considered ‘meat for vegetarians’ thanks to their high selenium, zinc and B vitamin content, plus their firm texture and savoury taste.
- Studies suggest that mushrooms can help to reduce blood pressure, moderate blood sugar, reduce cholesterol, enhance the immune system, reduce stress and help combat cancer.
- 200g button mushrooms (substitute for any other type of mushroom)
- 2 tablespoons butter
- 2 tablespoons olive oil
- 3 sprigs of fresh thyme (approx 1 tablespoon dried)
- Salt and pepper to taste
- Optional additions – mustard, garlic, fetta
- Add the butter and the oil into a hot pan.
- Toss in the mushrooms and keep them moving around the pan for approx 2-3 minutes until they slightly brown and soften.
- Add in the thyme, salt and pepper (plus the mustard or garlic if you choose).
- Remove from heat and serve by serving mushrooms on toast (add crumbled fetta if you choose before serving).