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We are friends who love making simple food look beautiful. We hope our recipes will inspire you to get into the kitchen this season. Aoife McElwain works in front of the camera writing the recipes and styling the food, while Mark Duggan works behind the camera to make sure it all looks as delicious as possible. We work with editors such as Killian Broderick and music supervisors like Nialler9 to make sure that our finished videos look and sound as smart as possible. We work with brands like Glenisk and Folláin to help them create delicious video content for their online platforms. When we're not making videos, we write a weekly column called Speedy Suppers on Thursdays in The Irish Independent. Aoife writes the recipes and styles the food while Mark takes the photographs.  
406A0745

02 Oct cheesy mushrooms on toast

My mushrooms and cheese on toast is a truly speedy supper. The Worcestershire sauce is the savoury cherry on top of this deliciously cozy supper. 

Cheesy Mushrooms on Toast

406A0745

Serves 2

Prep Time: 5 minutes

Cooking Time: 15 minutes

Ingredients

5 mushrooms

1 clove of garlic

1 tablespoon of butter

Salt

Pepper

4 slices of bread, for toasting

4 handfuls of roughly grated cheddar

Worcestershire sauce

Method

  1. Wash and slice the mushrooms. Finely slice the garlic.
  1. Heat the butter in a frying pan over a medium heat. Fry the mushrooms for 3 minutes before adding the slices of garlic, and a generous pinch of salt and pepper. Fry for a further five minutes or until the mushrooms are soft and cooked through.
  1. Lightly toast your bread and then put it on a baking tray. Divide the slices of fried mushrooms and garlic between the toast. Top with a handful of roughly grated cheddar. Sprinkle with Worcestshire sauce. Place under a hot grill and cook for 2 to 3 minutes, until the cheese is melted but the toast isn’t burnt.
  1. Serve with an extra crack of black pepper.

Storecupboard Essential: Worcestershire Sauce

Though I still struggle with the correct pronunciation of this sauce, it has always been an important member of my kitchen pantry. This quintessentially British condiment is a mix of barley malt vinegar, molasses, salt, anchovies and tamarind.

These recipes first appeared in The Irish Independent on October 1st

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