Big mushrooms on toast from River Cottage Every Day (page 57) by Hugh Fearnley-Whittingstall

  • thyme
  • thickly-sliced bread
  • Show all ingredients...

  • EYB Comments

    Can substitute lemon thyme for thyme, and the book's "Sourdough bread" recipe or "Classic soda bread" recipe for thickly-sliced bread.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute lemon thyme for thyme, and the book's "Sourdough bread" recipe or "Classic soda bread" recipe for thickly-sliced bread.

  • eliza on March 16, 2021

    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.

  • eeeve on January 27, 2015

    Really nice, love how the garlicky butter seeps into the mushrooms, but probably won't be making this too often, as it's slightly too indulgent for breakfast!

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