Gordon Ramsay\'s Great British Pub Food

SERVES 4

250g St. George's

mushrooms, cleaned

40g butter

sea salt and black pepper

squeeze of lemon juice

few oregano sprigs,

leaves only, chopped

small bunch of flat-leaf

parsley, leaves only,

chopped

4 slices of brown or

Granary bread

44 SAVOURIES WITH TOAST

St. George's

mushrooms on toast

Even though it is not so well known among fungi, the

St. George's mushroom can take pride of place amongst

the finest wild mushrooms, as its firm, meaty t exture and

distinctive woody flavour are hard to beat. This recipe also

works well with portobello or chestnut mushrooms.

Slice the mushrooms thinly. Melt the butter in a wide f rying pan and,

as soon as it begins to foam, tip in the mushrooms. Sprinkle with a

little salt and pepper and fry, stirring occasionally, over a high heat for

a few minutes. Add a squeeze of lemon juice and fry the mushrooms

until lightly browned and any moisture has cooked off. Season well

and toss in the herbs.

Meanwhile, toast the bread. Divide the mushrooms between the hot

toasts and serve at once.