What a bad, bad wife and mother I am – I wait until they all go out before I make this little pleaser, so I don’t have to share it. If you were feeling more generous than me, you could always double the quantities, I suppose.
Ingredients
- 10 oz (300 g) mushrooms
- 1⁄2 tbsp olive oil
- pinch each of garlic salt and onion salt
- 3 tbsp double cream
- handful of parsley leaves, chopped
- salt and freshly ground black pepper
- 2 slices of your fave bread, toasted and buttered
How to Make It
- Use a damp piece of kitchen paper to wipe the mushrooms clean. Chop them.
- Heat the oil over a medium heat in a frying pan. Throw the mushrooms into the oil once it’s nice and hot, and keep stirring for a minute or so until they are softened and browned, then add the garlic and onion salt.
- Stir in the cream and parsley, season, and serve piled on the toast.
