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Creamed Mushrooms On Toast

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Ingredients

Adjust Servings:
60 g unsalted butter
4 garlic cloves, sliced and chopped
1 lemon, juice of
400 g mushrooms, sliced thickly
1 cup half & half light cream
3/4 tablespoon parsley, chopped
3/4 tablespoon oregano, chopped
3/4 tablespoon tarragon, chopped
freshly ground salt and pepper, to taste
4 slices sourdough bread, toasted (and buttered) (optional)
tarragon leaf (to garnish)

Nutritional information

212.5
Calories
175 g
Calories From Fat
19.5 g
Total Fat
12.1 g
Saturated Fat
54.6 mg
Cholesterol
31.6 mg
Sodium
7.5 g
Carbs
1 g
Dietary Fiber
1.6 g
Sugars
4.6 g
Protein
226g
Serving Size

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Creamed Mushrooms On Toast

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    Delicious garlicky, lemony creamed mushrooms for those lazy weekend breakfasts when you are not constrained by the need to be out the front door as soon as possible. These creamed mushrooms could also be used as a topping for meatloaves, steaks, chops or steamed vegetables, or as a sauce for pasta. It also makes a tasty supper on nights when you get home too late to really feel like making or eating a full meal. I have no idea now where I got this recipe from originally. Its been in my recipe files for years. My mother used to cook mushrooms like this when we'd been mushrooming, and she tells me that her English grandmother, who was from Kent, used to make something similar.

    • 38 min
    • Serves 4
    • Easy

    Ingredients

    Directions

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    Creamed Mushrooms on Toast, Delicious garlicky, lemony creamed mushrooms for those lazy weekend breakfasts when you are not constrained by the need to be out the front door as soon as possible These creamed mushrooms could also be used as a topping for meatloaves, steaks, chops or steamed vegetables, or as a sauce for pasta It also makes a tasty supper on nights when you get home too late to really feel like making or eating a full meal I have no idea now where I got this recipe from originally Its been in my recipe files for years My mother used to cook mushrooms like this when we’d been mushrooming, and she tells me that her English grandmother, who was from Kent, used to make something similar , Very nice combination I left out the tarragon but other than that made as written I served this over recipe #275764 instead of the sourdough bread Went very well with grilled NY strip steaks Thanks Made for Adopt a Tag Fall 2009 🙂


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    Steps

    1
    Done

    Melt the Butter in a Saut Pan, Add the Garlic and Saut For 1 or 2 Minutes.

    2
    Done

    Add the Mushrooms to the Pan and Continue to Saut, Stirring Continuously For 3 Minutes Until the Mushrooms Have Softened. Keep a Careful Eye on the Garlic to Make Sure That It Does not Brown.

    3
    Done

    Add the Lemon Juice and Cook a Further Minute.

    4
    Done

    Gradually Add the Light Cream and Cook Gently Until the Mixture Thickens.

    5
    Done

    Add Salt and Pepper to Taste, and the Chopped Parsley, Oregano and Tarragon.

    6
    Done

    Divide Mixture Among Hot Toast Slices.

    7
    Done

    Garnish With Tarragon Leaves and Serve Immediately.

    8
    Done

    or, If Using as a Topping or Sauce, Add to Meat, Vegetables or Pasta Just Before Serving - or Serve It in a Separate Jug.

    Avatar Of Ella Taylor

    Ella Taylor

    Dessert diva specializing in elegant and delightful sweet treats.

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