Big mushroom on toast

From River Cottage Everyday

Cookbook

Author(s): Hugh Fearnley-Whittingstall

Page 57

Cuisine: English/Scottish

Course: Breakfast/Brunch

Reviews

1 reviews, average rating 5.0 / 5

Sort: Date ↓ Rating ↕ Difficulty ↕ Cooked ↕

Kestrel

5 years ago

★ ★ ★ ★ ★ 5/5

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Absolutely loved this dish! I used about 1/3 of the butter and it was still good, and used large portobello mushrooms. Took a little longer to cook the large mushrooms. We had these on my sourdough seedy rolls with buttermilk cheese sauce and salad. Definitely a repeat.

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