Creamy garlic mushrooms on toasted sourdough

Name: Creamy garlic mushrooms on toasted sourdough
Total time: 20 min
Cuisine: British
Ingredients: 300g brown mushrooms, sliced; 30g butter; 1 tbsp olive oil; 2 garlic cloves, crushed; 100ml double cream; 1 tbsp chopped parsley; 1 tsp lemon juice; 2 thick slices of sourdough bread

Buttery mushrooms in a garlic cream sauce spooned over crisp sourdough. A rich, savoury brunch.

Time20 min
LevelEasy
Costabout £1.70 a head

2 servings

Ingredients

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300 gbrown mushroomssliced
30 gbutter
1 tbspolive oil
2garlic clovescrushed
100 mldouble cream
1 tbspchopped parsley
1 tsplemon juice
2thick slices of sourdough bread

Method

1
Melt the butter with the oil in a large frying pan over a high heat. Add the mushrooms and cook for 6 minutes, without stirring too much, until golden.
6 min
2
Add the garlic and cook for 1 minute.
3
Pour in the cream and bubble for 2 minutes until it thickens and coats the mushrooms.
2 min
4
Stir in the lemon juice and most of the parsley. Season well.
5
Toast the sourdough until crisp.
6
Spoon the mushrooms over the toast and sprinkle with the rest of the parsley.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.