Mushrooms on Toast with Soy Butter and Lime

Brown the mushrooms in two batches so they have space in the pan. A small amount of soy sauce seasons the butter without turning the toast into a heavy sauce dish.

Estimated yield: 2 portions. Estimated preparation: 10 minutes. Estimated cooking: 15 minutes. Equipment: large frying pan and toaster.

Ingredients

• 300 g oyster or button mushrooms, torn or thickly sliced
• 1 tablespoon neutral oil
• 20 g unsalted butter
• 1 garlic clove, finely chopped
• 2 teaspoons light soy sauce
• 2 teaspoons lime juice
• 2 thick slices bread
• 1 spring onion, finely sliced
• Black pepper

Method

1. Heat a large frying pan over medium-high heat. Add half the oil and half the mushrooms. Leave for 2 minutes before turning, then cook for 3 to 4 minutes more until browned. Remove and repeat with the rest of the oil and mushrooms.
2. Return all the mushrooms to the pan. Reduce to medium heat and add the butter and garlic. Stir for 30 seconds, keeping the garlic pale.
3. Add the soy sauce and 1 tablespoon water. Toss until the mushrooms are glossy and there is little loose liquid.
4. Take off the heat and add the lime juice. Toast the bread, spoon over the mushrooms and finish with spring onion and pepper. Serve straight away.

Kitchen trial

Check the pan size needed to brown rather than steam the mushrooms. Test with one specified soy sauce brand and record its salt level. If the bread becomes soggy, reduce the pan liquid before plating.