Creamy mushrooms on toast
One of the simplest, most comforting quick suppers of all time. This hardly needs a recipe but in any case, here is one. Top tip is to cook the mushrooms in batches rather than all at once, or they will stew in their juices rather than frying and intensifying in flavor.
Mushrooms drink up oil, butter and cream (all the good things) but if you are feeling particularly indulgent, you can fry the bread in butter as well like I do! Glutton that I am.
Recipe serves 2
- 250g mixed mushrooms, brushed clean and chopped
- 100ml cream
- 2 large garlic cloves, peeled and crushed
- 1 sprig rosemary
- 1 sprig thyme
- 2 slices sourdough, ciabatta or French loaf
- Olive oil
- Fry the mushrooms on a high heat in two or three batches, seasoning as you go. Chuck a small knog of butter and a drizzle of olive oil into the pan before each batch. Allow the mushrooms to get a little golden and really release all their moisture.
- Add all the mushrooms back into the pan with the herbs and garlic, and fry for about two minutes, until the garlic is fragrant but not turning brown.
- Pour the cream into the pan and allow to reduce and thicken - about 3 minutes. Check for final seasoning.
- In the mean time pop the bread in the toaster (or pan fry in butter on medium heat 2 minutes each side with a few herbs sprinkled in the pan) and serve topped with the mushrooms