Mushie Heaven

Another staple in the Young Household. The juice of this dish is so good it was once saved and refrigerated by an adoring fan for later consumption. This is not necessarily recommended, but you do you, love.

Butter and “Wooster” sauce are the key ingredients here. Any Worcestershire sauce will do here, but if you’re lucky enough to get your hands on the South Australian brand Beerenberg, then please treat yourself accordingly. You can use a pot or pan, so long as you have a lid. Low heat is the key.

Serves 2

What’s in it

2 tablespoons butter, unsalted

3 cups of mushrooms, sliced

2 tablespoons Worcestershire sauce

Sea Salt

Pepper

What you do with it

Heat a pan to low, and add the butter. Once the butter is melted turn your pan to spread the melted butter all over the pan base. Add the mushrooms and turn so that each slice gets coated in the butter. Add the Worcestershire sauce along with a generous pinch of salt and grind of pepper.

Stir the mushrooms, then cover with a lid, and cook for ten minutes, stirring regularly. Serve atop toasted sourdough or in a bowl with a poached egg on top, making sure to spoon over all of that sauce.