Mushrooms, as many as you like Butter, tblsp Marmite Black pepper Method Wipe the mushrooms with a paper towel to clean them â donât wash as they will lose their flavour. Melt a large knob of butter in a frying pan and roughly chop the mushrooms into quarters. SautÃ© the mushrooms until cooked. Season with a little black pepper; no need to add salt. Add a couple of heaped teaspoons of Marmite and stir over a low heat until the mushrooms are coated and a lovely golden brown colour. Serve on buttered toast or crumpets or with a full English breakfast.