Annaghmore Mushrooms on Toast

Mushrooms are moreish. This somewhat unnameable taste has robustness and meatiness that savoury alone can't cover. Japanese biochemist Kikunae Ikeda isolated this flavour and named it Unami. On his mission to recreate it he gave the world MSG. Mushrooms make their own glutamate hit. Annaghmore baby portobellos are almost sweet, a treat if you are able to get them. Dry frying heightens the mushroom taste, it also gives them a lovely nutty colour, some salt, a little oil and you'll be eating in less than 5 minutes. 

What you need? (for 2)

5-6 mushrooms thinly sliced

Rapeseed oil

Handful of fresh parsley

Crusty bread sliced.

Put griddle pan on highest heat and allow to get hot. Slice and toast bread. Add mushrooms to pan. They will steam and spit a little. Turn them. Cook for 3-4 minutes. Add salt and drizzle of oil. Butter toast, add mushrooms and parsley.