Garlic Butter Mushrooms on Toast
Mushrooms cooked hard in butter and garlic until deep brown, piled on toast. Cheap, meaty, and better than it has any right to be.
Method
- Slice the mushrooms thick. Thin slices shrink to nothing and go floppy.
- Get the pan properly hot before anything goes in, and use a wide one. Crowded mushrooms steam in their own liquid and turn grey instead of browning.
- Add half the butter and the mushrooms in one layer. Now leave them alone for a full two minutes without stirring. This is the hardest part and the most important.
- Once the undersides are browned, toss and cook another minute.
- Add the garlic, the rest of the butter and the soy sauce. Cook thirty seconds until the garlic smells sweet.
- Season, stir in the parsley, and pile onto toast.
Mushrooms cooked hard in butter and garlic until deep brown, piled on toast. Cheap, meaty, and better than it has any right to be.
Nutrition per serving
- Calories
- 320 kcal
- Protein
- 10 g
- Carbs
- 32 g
- Fat
- 17 g
- Fibre
- 4 g
- Sugar
- 3 g
- Sodium
- 610 mg
Values are estimates based on USDA FoodData Central and vary with brands and portioning.
Chef notes
Two rules and this goes from boring to genuinely good. Hot pan, and do not stir. Mushrooms hold a lot of water, and if you keep moving them that water pools and boils them. Left alone on high heat the water evaporates and the surface browns. The soy sauce is my own addition and it is not traditional at all, but it adds a savoury depth that salt alone does not, and nobody has ever guessed it is in there.
Substitutions
- Butter: olive oil, though butter browns better — Soy sauce: Worcestershire sauce|Parsley: thyme, added with the garlic
Serving suggestions
On sourdough. A poached egg on top makes it a proper meal, and a crumble of feta or a spoon of cream cheese underneath is very good.
Storage
Keeps two days in the fridge. Toast fresh.
Reheating
Reheat in a hot pan for a minute. The microwave makes them soggy.
Equipment
- Wide frying pan
- Sharp knife
- Toaster
Variations
- Creamy
- stir in a spoon of cream cheese at the end
- Herby
- add fresh thyme and a splash of white wine
- On pasta
- skip the toast and toss through cooked pasta
Why it works
Mushrooms are roughly 90 percent water. High heat and an uncrowded pan drive that water off fast enough for the surface to hit browning temperature, which builds the deep savoury flavour you cannot get from steamed mushrooms.
Frequently asked questions
Why did mine go grey and soggy?
Pan too cool or too crowded. Cook in two batches if you need to.
What mushrooms work best?
Chestnut mushrooms have more flavour than plain white ones.
Can I make it vegan?
Yes, use olive oil or vegan butter.
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