Creamy mushrooms on toast Recipe:
Ingredients:
.2 slices of thick, crusty bread (sourdough or wholemeal work well)
.2 tbsp butter (divided)
.1 tbsp olive oil
.250g (about 2 cups) mixed mushrooms, sliced or quartered
.2 cloves garlic, minced
.1 tbsp fresh thyme leaves (or 1 tsp dried)
.½ cup heavy cream or crème fraîche
.1 tbsp fresh parsley or chives, chopped, for garnish
.Salt and freshly ground black pepper to taste
.Squeeze of lemon juice (optional, to taste)
Instructions:
1. Toast the bread: Lightly butter and toast your bread slices. You can use a toaster, or pan-fry them in a little butter and oil until golden brown and crispy. Set aside on plates.
2. Sauté the mushrooms: In a large skillet or frying pan, heat the remaining butter and olive oil over medium-high heat. Add the mushrooms and cook, stirring occasionally, until they release their liquid and are tender and golden brown (about 5-7 minutes). Do not overcrowd the pan, as this can cause the mushrooms to steam instead of brown.
3. Add flavor and cream: Add the minced garlic and thyme leaves to the mushrooms. Stir and cook for another minute until the garlic is fragrant. Pour in the heavy cream and stir to combine. Bring the mixture to a gentle simmer and cook for 2-3 minutes, or until the cream sauce has slightly thickened.
4. Season and serve: Stir in a squeeze of lemon juice, if using, and season to taste with salt and pepper. Spoon the creamy mushroom mixture generously over the toasted bread slices.
5. Garnish: Sprinkle with fresh parsley or chives before serving immediately.
Ingredients:
.2 slices of thick, crusty bread (sourdough or wholemeal work well)
.2 tbsp butter (divided)
.1 tbsp olive oil
.250g (about 2 cups) mixed mushrooms, sliced or quartered
.2 cloves garlic, minced
.1 tbsp fresh thyme leaves (or 1 tsp dried)
.½ cup heavy cream or crème fraîche
.1 tbsp fresh parsley or chives, chopped, for garnish
.Salt and freshly ground black pepper to taste
.Squeeze of lemon juice (optional, to taste)
Instructions:
1. Toast the bread: Lightly butter and toast your bread slices. You can use a toaster, or pan-fry them in a little butter and oil until golden brown and crispy. Set aside on plates.
2. Sauté the mushrooms: In a large skillet or frying pan, heat the remaining butter and olive oil over medium-high heat. Add the mushrooms and cook, stirring occasionally, until they release their liquid and are tender and golden brown (about 5-7 minutes). Do not overcrowd the pan, as this can cause the mushrooms to steam instead of brown.
3. Add flavor and cream: Add the minced garlic and thyme leaves to the mushrooms. Stir and cook for another minute until the garlic is fragrant. Pour in the heavy cream and stir to combine. Bring the mixture to a gentle simmer and cook for 2-3 minutes, or until the cream sauce has slightly thickened.
4. Season and serve: Stir in a squeeze of lemon juice, if using, and season to taste with salt and pepper. Spoon the creamy mushroom mixture generously over the toasted bread slices.
5. Garnish: Sprinkle with fresh parsley or chives before serving immediately.
Creamy mushrooms on toast Recipe:
Ingredients:
.2 slices of thick, crusty bread (sourdough or wholemeal work well)
.2 tbsp butter (divided)
.1 tbsp olive oil
.250g (about 2 cups) mixed mushrooms, sliced or quartered
.2 cloves garlic, minced
.1 tbsp fresh thyme leaves (or 1 tsp dried)
.½ cup heavy cream or crème fraîche
.1 tbsp fresh parsley or chives, chopped, for garnish
.Salt and freshly ground black pepper to taste
.Squeeze of lemon juice (optional, to taste)
Instructions:
1. Toast the bread: Lightly butter and toast your bread slices. You can use a toaster, or pan-fry them in a little butter and oil until golden brown and crispy. Set aside on plates.
2. Sauté the mushrooms: In a large skillet or frying pan, heat the remaining butter and olive oil over medium-high heat. Add the mushrooms and cook, stirring occasionally, until they release their liquid and are tender and golden brown (about 5-7 minutes). Do not overcrowd the pan, as this can cause the mushrooms to steam instead of brown.
3. Add flavor and cream: Add the minced garlic and thyme leaves to the mushrooms. Stir and cook for another minute until the garlic is fragrant. Pour in the heavy cream and stir to combine. Bring the mixture to a gentle simmer and cook for 2-3 minutes, or until the cream sauce has slightly thickened.
4. Season and serve: Stir in a squeeze of lemon juice, if using, and season to taste with salt and pepper. Spoon the creamy mushroom mixture generously over the toasted bread slices.
5. Garnish: Sprinkle with fresh parsley or chives before serving immediately.
