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C.C. Hogan

Fried Mushrooms on Toast for Lunch

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Sometimes it is the absolute basics, the very simplest of ingredients that can fool us the most; to the point where we can neglect them altogether. In this case, I am referring to the standard closed cup mushroom as produced by the ton load every day and sold in just about every supermarket and greengrocer throughout the country.

It may not be the wonderful wild thing beloved by the chef, and often out of our pocket, and yet, this boring little fungus can be quite delicious and a pile served on toast a most handsome treat.  This recipe is delightful as is, but if you are desperate to add some of that cheffiness, then soak some dried porcini in a little white wine to add to the mix.


  • Box of Mushrooms
  • 1 medium onion
  • 3 cloves garlic
  • 2 tbs olive oil
  • 50g unsalted butter
  • 1 tbs chopped thyme
  • 1 tbs chopped basic
  • 3 tbs chopped parsley
  • Good sea salt
  • Ground black pepper

Chop the onion in half then slice thinly. Break it up so you have nice semi-circles of onion. Slice the mushrooms into thick slices and crush the garlic.

Heat up the olive oil and butter in a very large frying pan – you want a bit of space around your ingredients when frying. Once to medium heat, making sure the butter does not burn, add the onions and toss for a few minutes till the moisture has gone and they are are just turning colour.

Add the mushrooms and garlic. Cook gently, stirring and tossing to make sure they are evenly cooked. You want to cook them till they are just shrinking and getting a golden colour - don't dry them out!

Add all the herbs and the black pepper and salt to taste. Toss around in the pan till the herbs wilt, and then serve immediately.

I like mine just on their own, but if you want them on toast, toast some really good home-made bread under the grill with olive oil and sea salt till nice and crunchy.

And there you go. It takes minutes, tastes wonderful, is healthy and pretty cheap. For that extra something, pour a glass of nicely chilled chardonnay.

What. you wanted to stay sober too? Pish!


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