Did you know mushrooms are good for you ? Mushrooms on toast is one of my favourite snacks and it seems there’s more to mushrooms than simply wonderful flavours. A source of vitamins B, potassium, selenium and (if exposed to light) vitamin D, means I can eat as many mushrooms on toast as I like 🙂
This recipe is quick, easy and delicious – served any time of the day it makes a great breakfast, lunch or teatime treat. The creamy mushroom topping is so versatile, you can combine it with pasta, steak or chicken or even serve it with toast as a starter.
Try making your toast with home made bread (I’ve used my tasty Home Made Multigrain Loaf) or if not, a good quality toaster loaf or sourdough will work well.
Creamy Mushrooms On Toast
- 2 generous portions or 4 starters
- 4 thick slices bread – toasted (homemade bread if possible)
- 25 g butter
- 1 tablespoon olive oil
- 350 g thickly sliced mushrooms (I used chestnut mushrooms)
- ½ teaspoon freshly chopped thyme
- Splash of sherry or white wine
- 6 tablespoons crème fraîche
- 1 tablespoon freshly chopped parsley
- Salt and pepper to taste
- Place a large frying pan on medium heat and melt the butter with the oil.
- Add the mushrooms and cook for about 10 minutes until nicely browned.
- Add the garlic and thyme to the pan, stir through the mushrooms and cook for a further 2 minutes.
- Add a splash of sherry or white wine and the crème fraîche and stir through whilst keeping on the heat for another minute or so.
- Check for seasoning and add a little salt and pepper to taste.
- Stir through the fresh parsley and top your toast with the creamy mushrooms.
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