Creamy Mushrooms on Toast

Sautéed garlic and Portobello mushrooms in a rich double cream and parsley sauce served over toasted ciabatta bread.

Cook Time

10 mins

Produces

1 person

Allergies

Vegetarian

Vegan

Dairy Free

Gluten Free

Ingredients

Dairy

15
g

Butter

50
ml

Double Cream

GrainsCereals

1
slice

Ciabatta Bread

toasted

NutsSeeds

1
clove

Garlic

sliced

3.8
g

Parsley

chopped

OilsFats

15
ml

Olive Oil

Vegetables

1
piece

Portobello Mushroom

sliced

Steps

Heat the olive oil and 15g of butter in a saucepan over a low heat.
Add sliced garlic and cook for 1 to 2 minutes.
Add the mushroom slices and cook for another 3 to 4 minutes while stirring.
Stir in 50ml of double cream and the parsley, then bring the mixture to a simmer.
Place the toasted ciabatta on a plate and pour the mushroom mixture over it.