Tangy Marmite mushrooms on toast

Name: Tangy Marmite mushrooms on toast
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
Ingredients: 30 g unsalted butter; 3 shallots, finely sliced; 2 clove/s garlic, finely grated; 250 g Duchy Organic White Cup Mushrooms, quartered; 2 slice/s sourdough bread; 4 tbsp smoked houmous; 2 tsp Marmite; 1½ tsp maple syrup; 20 g pack chives, finely chopped

This umami-rich sourdough topper is beans on toast's rugged alter-ego.

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VegetarianSource of protein4 plant varieties

Serves2
CourseMain meal
Prepare10 mins
Cook15 mins
Total time25 mins

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30g unsalted butter
3 shallots, finely sliced
2 clove/s garlic, finely grated
250g Duchy Organic White Cup Mushrooms, quartered
2 slice/s sourdough bread
4 tbsp smoked houmous
2 tsp Marmite
1½ tsp maple syrup
¼ x 20g pack chives, finely chopped

Heat a nonstick frying pan over a medium heat. Melt 20g of the butter and cook for a few minutes until sizzling. Add the shallots and garlic, season and fry for 5 minutes until softened. Transfer to a plate and set aside.
Turn the heat up to high. Add the remaining 10g butter and melt. Add the mushrooms, cook for 2-3 minutes undisturbed, then stir and cook for another 5 minutes until golden and tender. Turn down the heat, add the shallots and garlic back to the pan and heat through
Meanwhile, toast the bread, then top each slice with 2 tbsp houmous. Add the Marmite and maple syrup to the pan, stirring until all the mushrooms are coated. Spoon over the toast, topping with the chives.

Typical values per serving when made using specific products in recipe