Buttered wild mushrooms on toast

Quick winter recipe for 2 people, takes only 5 mins; recipe has butter, rosemary, garlic clove, wild mushroom, marmite, parsley and sourdough.

Buttered wild mushrooms on toast

Buttered wild mushrooms on toast

Recipe by Chef Soomro Course: Quick winter


Prep time

10 mins


  • Garlic Clove: 1 garlic clove, crushed
  • Parsley: 1/2 small bunch parsley, roughly chopped
  • Butter: 2 tbsp butter
  • Rosemary: 1/2 rosemary sprig, leaves picked and finely chopped
  • Marmite: 1/4 tsp Marmite
  • Sourdough: 4 slices sourdough, toasted
  • Wild Mushroom: 200g wild mushrooms, cleaned using a pastry brush, larger ones torn into pieces


  1. Heat 1 tbsp butter, the rosemary and garlic in a frying pan over a medium heat. Once bubbling, toss in the mushrooms and cook until golden and tender. Add the remaining 1 tbsp butter to the pan with the Marmite and swirl it around to coat the mushrooms. Remove from the heat and scatter over the parsley with a little seasoning.
  2. Divide the mushrooms between the 4 slices of toast, and drizzle over any butter left in the pan. Serve immediately.