Chilli Salt Garlic Butter Mushrooms on Sourdough

Difficulty: Easy | Prep: 5 min | Cook: 10 min | Total: 15 min | Serves: 2 | Dietary: Vegetarian

Garlic butter mushrooms are already a good time. Toss in some Chooki's Chilli Chicken Salt and pile them onto thick sourdough? Now you've got something worth sitting down for. The chilli salt cuts through all that butter and adds a slow, warm kick that makes this way more interesting than regular mushrooms on toast.

Step 1: Toast the Sourdough

Get your sourdough slices under the grill or into a hot pan with a drizzle of olive oil. You want them golden and crunchy on the outside, still a bit chewy in the middle. Set aside.

Step 2: Cook the Mushrooms

Heat butter and olive oil in a wide pan over high heat. Add the mushrooms in a single layer and leave them alone for 2-3 minutes until they get proper golden colour on the bottom. Flip, cook another 2 minutes. Drop in the sliced garlic, stir for 30 seconds until fragrant.

Step 3: Season and Serve

Take the pan off the heat. Sprinkle over the Chooki's Chilli Chicken Salt and a good squeeze of lemon. Toss to coat. Pile the mushrooms onto your toast, scatter the parsley on top, and eat straight away.

Tip: Don't crowd the pan. If your mushrooms are packed in tight, they steam instead of searing. Cook in two batches if you need to.