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.
I’m entering my Creamy Mushrooms On Toast into the Teatime Treats challenge, created by Karen over at Lavender & Lovage and co hosted by Janie at The Hedgecombers.
And linking to: