Mushrooms, Parmesan and Sizzled Sage on Sourdough Toast

Preparation info
  • Serves


    as a snack or light meal
    • Difficulty


Appears in

By Christine McFadden

Published 2008

  • About

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


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.