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Peppered Mushrooms
- Serves
4
- Difficulty
Easy
By Gary Rhodes
Published 1999
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 mediumcup 50 g 2 oz
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.
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