Ingredients
· 2 tablespoons butter
· ½ rosemary sprig
· 1 garlic clove
· 200 g wild mushrooms
· ¼ teaspoon Marmite
· ½ bunch parsley
· 4 slices sourdough

Method
Heat a tablespoon of butter, the rosemary and garlic in a frying pan over a medium heat. Once bubbling, toss in the mushrooms and cook until golden and tender. Add the remaining one tablespoon butter to the pan with the Marmite and swirl it around to coat the mushrooms. Remove from the heat and scatter over the parsley with a little seasoning. Divide the mushrooms between the slices of toast, and drizzle over any butter left in the pan. Serve immediately.