Usually sliced mushrooms sautéed in ample butter, on toasted bread slice. Often highly flavoured with pepper or other spice.
Mushrooms on toast at The Duke of Wellington, Balls Pond Road, London, 2009
Image: Ewan Munro
Original Receipt in 'Mushroom culture: its extension and improvement' by William Robinson, 1870
Mushrooms on Toast
Put a pint of mushrooms into a stew pan with two ounces of butter rolled in flour, add a tea spoonful of salt, half a tea spoonful of white pepper, a blade of mace, powdered, and half a tea spoonful of grated lemon, stew till the butter is all absorbed then add as much white roux as will moisten the mushrooms, fry a slice of bread in butter to fit the dish and as soon as the mushrooms are tender serve them on the toast.
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