Duxelles on toast

    20 min

    This is comfort food with a posh name and a good recipe for using up any weary mushrooms you have in the fridge - or indeed mushroom stalks left over from a recipe that requires only the caps. You'll need a gadget to mince or chop the mushrooms very finely; other than that this is very simple, and the mushroom mixture freezes well. Tastes in garlic and seasoning and fats vary so much that I don't stipulate quantities. If you hate garlic, of course, leave it out; your Duxelles will be just as good.

    1 person made this

    Serves: 2 

    • garlic butter, to taste
    • 250g mushrooms, finely chopped
    • salt and black pepper, to taste
    • toasted sliced bread, well buttered

    Prep:10min  ›  Cook:10min  ›  Ready in:20min 

    1. Heat garlic butter in a small frying pan (if you only have plain butter, add raw chopped garlic at this stage fry till golden). Add mushrooms and season to taste.
    2. Fry lightly on medium heat, just until the mushrooms are nice and hot but not frazzled. You're done.
    3. Have the bread toasting while all this has been going on; the mushrooms will sit while the toast is buttered.
    4. Spread mushroom mixture on toast, devour and swoon.


    You could top the toast with a thin slice of cheese and toast again before adding the mushrooms. Or place cheese on top of the mushrooms and then toast. Or add bacon or grilled sliced tomatoes.

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