Buttered Wild Mushrooms With Onion And Hot Chilis Recipes

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BUTTERED WILD MUSHROOMS ON TOAST



Buttered wild mushrooms on toast image

Our favourite secret savoury ingredient, Marmite, adds extra umami flavour to these golden brown, winter warming mushrooms on hot buttered toast

Provided by Chelsie Collins

Categories     Breakfast, Brunch, Lunch

Time 15m

Number Of Ingredients 7

2 tbsp butter
½ rosemary sprig, leaves picked and finely chopped
1 garlic clove , crushed
200g wild mushrooms , cleaned using a pastry brush, larger ones torn into pieces
¼ tsp Marmite
½ small bunch parsley , roughly chopped
4 slices sourdough , toasted

Steps:

  • Heat 1 tbsp butter, the rosemary and garlic in a frying pan over a medium heat. Once bubbling, toss in the mushrooms and cook until golden and tender. Add the remaining 1 tbsp butter to the pan with the Marmite and swirl it around to coat the mushrooms. Remove from the heat and scatter over the parsley with a little seasoning.
  • Divide the mushrooms between the 4 slices of toast, and drizzle over any butter left in the pan. Serve immediately.

Nutrition Facts : Calories 316 calories, Fat 14 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 11 grams protein, Sodium 1.2 milligram of sodium

BUTTERED WILD MUSHROOMS WITH ONION AND HOT CHILIS



Buttered Wild Mushrooms With Onion and Hot Chilis image

During the rainy season (May to October) in Sikkim, the lush Himalayan hills are filled with wild mushrooms, which are gathered for home use. This particular preparation was a favorite of the chogyal, the last king of Sikkim, according to his cook, Puchung Lepcha. Adapted from "Indian & Chinese Cooking from the Himalayan Rim," by Copeland Marks.

Provided by FLKeysJen

Categories     Vegetable

Time 20m

Yield 6 serving(s)

Number Of Ingredients 5

1/4 lb fresh butter
1 lb fresh wild mushrooms or 1 lb fresh cultivated mushroom, sliced not too thin
1 small onion, sliced into rounds (1/2 cup)
1 teaspoon salt
2 -4 fresh hot green chili peppers, seeded and thinly sliced (to taste)

Steps:

  • Melt the butter in a skillet or wok over moderate heat. Add all the ingredients at once and stir-fry for 10 minutes.
  • Serve warm with plain rice.

Nutrition Facts : Calories 162.9, Fat 15.6, SaturatedFat 9.8, Cholesterol 40.7, Sodium 527.9, Carbohydrate 5, Fiber 1.2, Sugar 2.8, Protein 2.9

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