Mushrooms on Toast
2 Slices of sour dough bread
1 tbsp Butter
200g Mixed wild mushrooms
1 tbsp Olive oil
Salt and pepper
50g Salted butter
1 Sprig Rosemary
1 Sprig thyme
2 Fresh sage leaves
2 tbsp Worcestershire sauce
Cut your bread into thick slices and place in the toaster, but don’t toast just yet.
Meanwhile, cut your largest mushroom up in halves or quarters.
Pre heat a non stick frying pan with a drizzle of olive oil.
Add the largest mushrooms in first and cook with 3-4 minutes with a sprinkle of salt, this will help draw the water out of the mushrooms and intensify the flavour.
Drop a sprig of rosemary, thyme and sage into the pan with the remaining smaller mushrooms and continue to cook for a further 3-4 minutes.
Toast your bread as its almost time to serve.
Add the butter and allow to melt, then finally add in the Worcestershire sauce
Serve the mushrooms on top of the golden toast and serve.