Mushrooms, Parmesan and Sizzled Sage on Sourdough Toast

Preparation info

  • Difficulty


  • Serves


    as a snack or light meal

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Mushrooms, Parmesan and sage make a great trio. They have strong meaty flavours, and the pepper and sea salt bring it all together. This is one of my favourite weekend snacks.


  • olive oil 3 tbsp
  • unsalted butter 3 tbsp
  • sage leaves chopped to make 1 tbsp, plus 16–20 small whole leaves
  • mushrooms (see cook’s) 400 g/14 oz
  • lemon juice a squeeze
  • garlic clove 1 large, thinly sliced
  • flat-leaf parsley chopped to make 2 tbsp
  • freshly ground black pepper ¼ tsp, plus extra to serve
  • freshly ground white pepper ¼ tsp
  • sea salt flakes to taste
  • sourdough bread 4 slices
  • Parmesan cheese a few shavings


Heat the olive oil and butter in a large frying pan over medium-high heat. Add half the chopped sage and sizzle for a few seconds. Add the mushrooms and fry for 3–4 minutes, stirring, until they start to soften and release their juices.

Add a squeeze of lemon juice, then the garlic and parsley. Season with the pepper and some crumbled sea salt flakes. Cook for another 5 minutes.

While the mushrooms are cooking, toast the bread on both sides. Put the toast on serving plates and pile the mushrooms on top.

Throw the whole sage leaves into the pan and sizzle for a few seconds in the remaining oil over high heat. Once they’re crisp, scatter them over the mushrooms along with some Parmesan shavings. Season with more freshly ground black pepper.