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Sautéed Mushrooms with Thyme |
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| Serves 4 |
Prep 5 mins |
Cooking 10 mins |
Easy |
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My rating |
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Ingredients |
450g chestnut mushrooms (or oyster, or Portobello), roughly
sliced
2 tbsp olive oil
3 tbsp unsalted butter
2 sprigs of thyme, leaves picked
4 slices sourdough bread
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Heat the olive oil in a large
frying pan over a medium-high heat.
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Place the chestnut mushrooms
(or you can use a mixture of chestnut, oyster, Portobello)
in the pan in a single layer and cook for around 3 mins
without stirring, until undersides of the mushrooms are
golden brown.
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Season with sea salt and black
pepper, stir and toss for around 5 mins more until golden
brown all over.
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Lower the heat and add the
butter & thyme leaves. Stir to coat everything in the
butter and cook for about 4 mins. Remove with a slotted
spoon and pile onto toast.
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