Earthy chestnut mushrooms sautéed in garlic butter and thyme, served on crispy sourdough toast with fresh parsley.
4piece
3clove
40g
4sprig
400g
1pinch
1pinch
10g
1piece| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 4piece | — | — | |
| 2 | | 3clove | — | — | |
| 3 | | 40g | — | — | |
| 4 | | 4sprig | — | — | |
| 5 | | 400g | — | — | |
| 6 | | 1pinch | — | — | |
| 7 | | 1pinch | — | — | |
| 8 | | 10g | — | — | |
| 9 | | 1piece | — | — |
Preheat the oven
Lay the 4 slices of sourdough, about 1.5 cm thick, on the chopping board.
Sourdough bread · 4 piece
Lay the sliced sourdough on the baking tray.
Place the garlic cloves on the chopping board.
Garlic · 3 cloveSlice the mushrooms to an even thickness.
Chestnut mushrooms · 400 g
Add the butter to a large frying pan over a medium-high heat.
Butter · 40 g
Melt the butter until it is foaming.
Add the finely chopped garlic to the pan.
Add the thyme sprigs to the pan.
Thyme · 4 sprigStir and cook the garlic and thyme for about a minute until fragrant.
Tip the sliced mushrooms into the pan.
Season the mushrooms with salt.
Salt · 1 pinchAdd a pinch of black pepper.
Black pepper · 1 pinchFry the mushrooms over a high heat in a wide pan (at least 28 cm), tossing occasionally, until deeply golden and any liquid has evaporated; if the garlic starts to darken before they colour, turn the heat down a notch.
Slide the baking tray of sourdough into the hot oven.
Toast the bread in the oven until golden and crisp.
Place the parsley on the chopping board.
Flat-leaf parsley · 10 gSqueeze the lemon juice over the mushrooms.
Lemon · 1 piece
Add the finely chopped parsley to the pan.
Arrange the toasted sourdough on serving plates.
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | — | | Preheat the oven⏱ 10 min |
| 2 | 4 piece | | Lay the 4 slices of sourdough, about 1.5 cm thick, on the chopping board.⏱ 10sResultSliced sourdough |
| 3 | Sliced sourdoughstep 2 | | Lay the sliced sourdough on the baking tray.⏱ 10sResultSliced sourdough |
| 4 | 3 clove | | Place the garlic cloves on the chopping board.⏱ 5sResultGarlic |
| 5 | Garlicstep 4 | | Finely chop the garlic.⏱ 30sResultFinely chopped garlicused in step 9 |
| 6 | 400 g | | Slice the mushrooms to an even thickness.⏱ 1 minResultSliced chestnut mushroomsused in step 12 |
| 7 | 40 g | | Add the butter to a large frying pan over a medium-high heat.⏱ 5sResultButter |
| 8 | — | | Melt the butter until it is foaming.⏱ 1 minResultMelted butter |
| 9 | Finely chopped garlicstep 5 | | Add the finely chopped garlic to the pan.⏱ 5sResultFinely chopped garlic and melted butter |
| 10 | 4 sprig | | Add the thyme sprigs to the pan.⏱ 5sResultFinely chopped garlic and melted butter and thyme |
| 11 | — | | Stir and cook the garlic and thyme for about a minute until fragrant.⏱ 1 minResultFragrant garlic butter |
| 12 | Sliced chestnut mushroomsstep 6 | | Tip the sliced mushrooms into the pan.⏱ 5sResultSliced chestnut mushrooms and fragrant garlic butter |
| 13 | 1 pinch | | Season the mushrooms with salt.⏱ 5sResultSliced chestnut mushrooms and fragrant garlic butter and salt |
| 14 | 1 pinch | | Add a pinch of black pepper.⏱ 5sResultSliced chestnut mushroom mixture |
| 15 | — | | Fry the mushrooms over a high heat in a wide pan (at least 28 cm), tossing occasionally, until deeply golden and any liquid has evaporated; if the garlic starts to darken before they colour, turn the heat down a notch.⏱ 7 minResultGolden mushrooms |
| 16 | — | | Slide the baking tray of sourdough into the hot oven.⏱ 10sResultSliced sourdough |
| 17 | — | | Toast the bread in the oven until golden and crisp.⏱ 8 minResultToasted sourdough |
| 18 | — | | Remove the toasted sourdough from the oven.⏱ 10sResultToasted sourdoughused in step 24 |
| 19 | 10 g | | Place the parsley on the chopping board.⏱ 5sResultFlat-leaf parsley |
| 20 | Flat-leaf parsleystep 19 | | Finely chop the parsley.⏱ 30sResultFinely chopped parsleyused in step 22 |
| 21 | 1 piece | | Squeeze the lemon juice over the mushrooms.⏱ 10sResultLemon-seasoned mushrooms |
| 22 | Finely chopped parsleystep 20 | | Add the finely chopped parsley to the pan.⏱ 5sResultFinely chopped parsley and lemon-seasoned mushrooms |
| 23 | — | | Stir everything together to combine.⏱ 15sResultParsley-flecked mushroomsused in step 25 |
| 24 | Toasted sourdoughstep 18 | | Arrange the toasted sourdough on serving plates.⏱ 10sResultToasted sourdough |
| Total Time | 17 min | ||
| Nutrient | per serving |
|---|---|
| 233kcal | |
| 5g | |
| 17g | |
| 10g | |
| 17g | |
| 3g | |
| 4g | |
| 216mg |
Earthy chestnut mushrooms sautéed in garlic butter and thyme, served on crispy sourdough toast with fresh parsley.
What you’ll doYou will toast sourdough slices in the oven whilst building a garlic butter base in a hot frying pan. The critical moment is frying the mushrooms over high heat long enough for all their liquid to evaporate and the flesh to turn deeply golden — pulling them too early will leave them soggy. A squeeze of lemon and chopped parsley go in off the heat before the mushrooms are piled straight onto the toast and served at once.
