Peppered Mushrooms

Name: Peppered Mushrooms
Yield: Serves 4
Cuisine: British
Ingredients: 50 g (2 oz) butter; 2–3 medium cup mushrooms per portion; 1 teaspoon chopped fresh chives, to garnish; Salt and pepper; Salt and pepper; 4 toasts, crusts removed (onion bread works well); 4 toasts, crusts removed (onion bread works well)

Preparation info

Serves
4

Difficulty
Easy

Appears in

New British Classics

By Gary Rhodes

Published 1999

About

A favourite topping for many savouries in Victorian times, mushrooms were often devilled as well – simply spread some mustard, English or French Dijon, on top of the toast to fire up the flavour.

Ingredients

2–3 medium cup mushrooms per portion
50 g (2 oz) butter

Europe
United Kingdom
Supper
Lunch
Vegetarian

Method

Wipe and de-stalk the mushrooms. Season with salt and a good twist of black pepper, being as generous as your taste buds will allow. Melt three-quarters of the butter in a large frying-pan. Add the mushrooms and cook for 7–8 minutes until tender.

Sit the mushrooms on the toasts, pouring over any excess butter, and sprinkle with the chopped chives.