Mushrooms on toast is one of the best meals for a quick and delicious lunch or supper. These creamy garlic mushrooms served with granary toast on a bed of watercress are packed full of flavour and nutrition.
I’ve always been a big fan of mushrooms, I can’t help myself. When I was asked to feature a recipe for creamy garlic mushrooms on my blog, it took me a whole two seconds to decide. It’s slightly indulgent, but mushrooms with garlic and cream is probably my favourite way to eat these delicious fungi.
Sunrise Senior Living specialise in assisted living in the UK. They have created a number of nutritious and tasty recipes that are not only suitable for the elderly, but can be enjoyed by just about anyone. I’ve adapted one of their recipes to make these creamy garlic mushrooms.
Creamy Garlic Mushrooms
As there was only CT and I to cook for, I halved the quantity of the original recipe. Despite this, we both had a fairly substantial weekend lunch out of it. Not only was it filling, but it was quite delicious too. With plenty of watercress, parsley and garlic thrown into the mix, it felt as though it was doing us good.
I ended up using chestnut mushrooms instead of the white button ones suggested in the original recipe. But really this is the sort of recipe that you could use most mushrooms in.
Rather than the cream, I used homemade crème fraîche instead. I just happened to have some in the fridge and I thought it would give an added dimension with its slight sour notes. But either would work well. I used sherry rather than white wine as I didn’t want to open a bottle specially for this. Sherry brings a lovely sweet note, which marries well with the crème fraîche and mushrooms.
There’s plenty of fat in the recipe already, so I reckoned the suggested butter on the toast wasn’t really needed. I omitted it.
Serve on a bed of watercress or green salad of your choice for extra nutrition and a well balanced meal. Although mushrooms on toast makes for the speediest option, you could also serve these creamy garlic mushrooms on a bed of rice or on a jacket potato. They’d also make a fabulous pasta sauce.
Other Mushroom Recipes You Might Like
- Mushroom & chestnut sausage rolls with mustard pastry via Tin and Thyme
- Creamy mushroom & potato soup via Everyday Healthy Recipes
- Chocolate mushroom vol au vents via Tin and Thyme
- Mushroom omelette via Hungry Healthy Happy
- Dried mushroom risotto with chocolate via Tin and Thyme
- Mushroom pâté with walnuts (vegan) via Tin and Thyme
- Hearty mushroom soup (vegan) via Yumsome
- Mushroom pizza via She Eats
- Herb & garlic stuffed mushrooms via Veggie Desserts
- Mushroom, spinach & chickpea curry via Fab Food 4 All
- King oyster mushroom & creamy pasta via Kavey Eats
- Mushroom stroganoff with mustard mash (vegan) via Thinly Spread
- Slow cooker vegetable stew with mushroom dumplings (vegan) via Tin and Thyme
- Mushroom stroganoff soup via Farmersgirl Kitchen
- Spicy mushroom enchiladas via Gingey Bites
- Mushroom curry via Tin and Thyme
- Veg box spinach & mushroom soup via Jo’s Kitchen Larder
- Welsh pancakes with leek and mushroom chocolate sauce via Tin and Thyme
For alternative quick and nourishing lunch ideas, you’ll find a few recipes in the Tin and Thyme Lunch category.
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Creamy Garlic Mushrooms. PIN IT.
Creamy Garlic Mushrooms – The Recipe
Creamy Garlic Mushrooms
- 150 g mushrooms of your choice (I used chestnut mushrooms)
- 15 ml olive oil
- 1 small onion - finely chopped
- 1 tsp coarse grain mustard
- 30 ml sherry
- 1 large clove garlic
- 100 ml crème fraîche
- 10 g flat leaf parsley - finely chopped plus a couple of extra sprigs for garnish.
- 4 slices granary bread
- 60 g watercress or green salad of choice
- ⅛ tsp smoked paprika
- salt and pepper to taste
- Clean and roughly chop the mushrooms.
- Heat half of the oil in a non stick pan and sauté half the onion over a medium heat until soft. Add the mushrooms and fry until slightly caramelised. Remove from the pan.
- Heat the remaining oil and fry the onion until golden.
- Add the mustard, sherry, garlic and crème fraîche and simmer until the sauce thickens. Add the parsley and season to taste.
- Stir in the mushrooms and simmer for a couple of minutes.
- Toast the bread, cut into triangles and arrange on two plates.
- Spoon the mushrooms over the top, garnish with paprika and parsley sprigs and serve with the watercress.
I was given the wherewithal to buy the ingredients for this recipe. I was not required to right a positive review and as always, all opinions are my own. Thanks to my readers for supporting the brands and organisations that help to keep Tin and Thyme blithe and blogging.