Mushroom Circles

Preparation info

    • Difficulty


Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About

This recipe comes from a Welsh farm. It is very good served with gammon rashers or, using smaller mushrooms and croûtons, as a savoury.


  • 2 fairly large, flat mushrooms per person
  • 2 thick slices bread per person, cut into rounds with a cutter, approximately to fit each mushroom
  • a


Fry the mushrooms in butter very gently, until tender. Keep hot. Butter the bread on one side and spread mustard thinly over the butter. Fry it on the plain side only in the pan in which mushrooms cooked, so that the bottom is crisp and the mustard and butter on the soft top have soaked in a little. Place a mushroom on each croûton and serve very hot.