Mushrooms in butter on toast

• butter↗2 tbsp tbsp
• rosemary↗½

  sprig, leaves removed and finely chopped

• garlic clove↗1

  minced

• wild mushrooms↗200g g

  cleaned with a pastry brush, large pieces torn apart

• yeast extract↗¼ tsp tsp
• parsley↗½ small bunch

  coarsely chopped

• sourdough bread↗4 slices

  toasted

Step-by-step instructions

1. 1

   Heat 1 tbsp of butter, rosemary and garlic in a pan over medium heat. When it starts to sizzle, add the mushrooms and cook until they become golden and tender. Add the remaining 1 tbsp of butter to the pan together with the yeast extract and stir to coat the mushrooms. Remove from heat and sprinkle parsley, seasoning lightly.

2. 2

   Divide the mushrooms among the 4 slices of toasted bread and drizzle with the remaining butter from the pan. Serve immediately.