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Garlic mushrooms on toast

Name: Garlic mushrooms on toast
Yield: Serves 4
Cuisine: British recipes
Ingredients: 500g mixed mushrooms (such as portobello, oyster, chestnut); 50g unsalted butter; 3 garlic cloves, crushed; Few sprigs of fresh thyme; 4 slices of sourdough bread; 2 tbsp double cream; Handful of fresh flatleaf parsley, finely chopped

Easy
October 2011

Easy
October 2011

Test kitchen approved

Serves 4
Ready in 10 minutes

Garlic mushrooms on toast – a quick, easy and full-flavoured brunch or lunch recipe.

Nutrition: per serving

Calories: 243kcals
Fat: 15.8g (9.5g saturated)
Protein: 6g
Carbohydrates: 19.3g (1.4g sugars)
Fibre: 2.9g
Salt: 0.6g

Nutrition: per serving

Calories: 243kcals
Fat: 15.8g (9.5g saturated)
Protein: 6g
Carbohydrates: 19.3g (1.4g sugars)
Fibre: 2.9g
Salt: 0.6g

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Ingredients

500g mixed mushrooms (such as portobello, oyster, chestnut)
50g unsalted butter
3 garlic cloves, crushed
Few sprigs of fresh thyme
4 slices of sourdough bread
2 tbsp double cream
Handful of fresh flatleaf parsley, finely chopped

Method

Slice the mushrooms roughly and set aside. Melt the butter in a pan over a medium heat, then fry the garlic for 30 seconds.
Add the mushrooms and thyme and cook over a high heat, stirring, for 4-5 minutes. Meanwhile, toast the sourdough.
Add the cream and parsley to the mushrooms, season to taste, then serve on the toast.

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Stewart Heywood says:

31st Mar 2017 at 8:08 pm

I haven’t tried this yet… but after a quick read of the recipe perhaps use wild garlic instead of the garlic cloves and the parsley? Especially now while the wild garlic is in abundance.

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