Mushrooms baked on toast with garden herbs, butter & garlic

Autumn

This all-in-one Autumn breakfast takes minutes to prepare. Everything goes into the one tray and gets popped in the oven to bake – it’s completely fuss-less. There’s a sort of magic that happens as it cooks, which doesn’t happen with conventional mushrooms on toast. Essentially, the bread soaks up everything the mushrooms have to offer, so you end up with this wonderfully crunchy-around-the-edge toast with a soft buttery, garlicky centre. What could be better?

Serves 5

Ingredients

5 slices of good country bread or sourdough
10 large open-cap mushrooms, such as Portobello
50g (1¾oz) chilled butter
5 or 6 thyme sprigs
1 small bunch of parsley, leaves picked and finely chopped
1⁄2 small bunch of chives, finely chopped
5 garlic cloves, skin left on, bashed
2 tablespoons extra-virgin olive oil, plus extra to finish
salt and freshly ground black pepper

Method

Heat the oven to 190°C/375°F/gas mark 5.

Arrange the slices of bread over a large baking tray. Place the mushrooms on top of the bread; it doesn’t matter if they overhang.

Slice the butter thinly and place a few pieces on each mushroom. Scatter the thyme sprigs and chopped herbs over the top of the butter and mushrooms, along with the garlic. Season with plenty of salt and pepper. Finally, trickle with the olive oil.

Place the mushrooms in the oven and bake for 15–20 minutes, or until the mushrooms are collapsed and tender and the toast is crunchy around the edges. Serve at once.

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