Juicy portabellini mushrooms on seedy toast

Name: Juicy portabellini mushrooms on seedy toast
Total time: 1200 s
Yield: 2 people
Cuisine: British
Ingredients: 3 large portabellini mushrooms (more if you like); 2 slices seedy bread; 1 pinch salt; 1 teaspoon butter; 1 splash olive oil; 5 tablespoons water

21st century foxy @cook_18695296

These mushrooms are a lovely breakfast or brunch. They must be whole to make the most of their lovely juice. #oxfordstudents

21st century foxy @cook_18695296

These mushrooms are a lovely breakfast or brunch. They must be whole to make the most of their lovely juice. #oxfordstudents

Saved

Ingredients

15-20 minutes

2 people

3large portabellini mushrooms (more if you like)
2 slicesseedy bread
1 pinchsalt
1 teaspoonbutter
1 splasholive oil
5 tablespoonswater

Saved

Steps

15-20 minutes

1

Heat a little olive oil in the pan and Add the mushrooms.
2

Cook the mushrooms for 2 minutes on each side.
3

Griddle 3 slices of seedy bread (or more if you are hungry) and. Cook it on both sides until toasted.
4

Add the water to the pan and bring to a steady simmer. Then put the lid on a and allow to bubble for around 10 minutes.
5

Then add the butter (this will add to the flavour of the juice).
6

Then plate it up. Toast first, then the mushrooms, and then the juice from the bottom of the pan.