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.
Serving Ideas
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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Thanks for visiting Tin and Thyme. If you make this recipe for creamy garlic mushrooms, I’d love to hear about it in the comments below. Do share photos on social media too and use the hashtag #tinandthyme, so I can spot them.
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Choclette x
Creamy Garlic Mushrooms. PIN IT.
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Creamy Garlic Mushrooms – The Recipe
Creamy Garlic Mushrooms
Ingredients
- 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
Instructions
- 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.
Notes
Nutrition
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.
Fab recipe
Thanks Louise. It makes for a satisfying and hearty meal – delicious too.
These are truly luxurious mushrooms on toast. Love the sound of added sherry. I would happily devour whole lot! 🙂
For some reason I have several bottles of sherry. I never drink it, but I do use it with mushrooms. Delicious.
Perfect, I may have this for lunch tomorrow!
I had it for lunch yesterday and the day before with foraged mushrooms. But I’ve run out now, so will have to have a rethink for today.
Love the look of this!
It’s delicious. I had something very similar yesterday with some foraged mushrooms and I’m very tempted to make it again today.
These mushrooms look so delicious, I’m just going to have to try them!
As I was working on this post this morning, I couldn’t resist and ended up making it for lunch.
Lovely recipe Choclette, thanks for including mine!
Thanks Monika. I love mushroom soup, but very rarely make it. Need to remedy this.
TRES lush and a perfect entry for cooking with herbs! Karen
I’m just a little bit addicted to mushrooms on toast Karen, thank you.
There is some lovely combinations going on, worth a try..!!
Thanks Krati – if you like mushrooms, it’s definitely worth a try.
i’m so glad you’ve started this new non chocolate exclusive blog C… with recipes like this I am totally won over and I know The Viking will be pleased with another cool veggie blog. Looks so delicious x
Thanks Dom, glad you approve and anything to please the Viking 😀
These mushrooms sound great to me, just the sort of thing I would like to whip up for lunch one day. Going to try this as want to encourage my children to eat more meatless meals.
Thanks Lucy, if your kids are happy to eat mushrooms, I suspect they’d enjoy this. Good luck with the meatless meals 🙂
Can’t beat creamy mushrooms, I often replace cream with creme fraiche – I love the extra dimension of taste you get with it. Great pic too.x
Thank you. Yes I agree and that slight lemony flavour goes particularly well with mushrooms I find.
I love mushrooms too especially big fat portobello ones. The creaminess alongside looks wonderfully decadent, yet the ingredients list as deliciously healthy. Bet they would be lovely as a savoury mille feuille!
You are so right Kate, they would be great as mille feuille or even in an old fashioned vol au vent.
I adore mushrooms and will eat them however they come but this sounds delicious! Loving the new blog, well done!
Thank you Sian, glad you like it. I’ve been looking forward to visiting your new site and will do so very soon.
I love your recipes, creamy garlic mushrooms… mouth watering right now!
Thank you Lily. I’m on a fast day today and my mouth is watering at the thought of them too 😉
Mushrooms and garlic..heaven on a plate. I would gobble the whole lot!
Excellent Sarah, I’m all for gobbling up 😉
Ooh, yummy this sounds absolutely fabulous, love the sherry/mushroom combo and the creaminess! Fab photo too:-)
Thanks Camilla. I’ve used sherry before to good effect, so thought I’d sub it for the wine.
Sounds delicious, I love Mushrooms xx
In that case Danielle, I expect you’d love this 🙂
Looks delicious. I like the idea of special recipes to encourage the elderly to cook nutritious dishes rather than highly processed ready meals.
Hi Linda, I’m with you all the way on that one. Thank you.
Have to say mushrooms are my most hated food, can’t even stand the smell of them. But they are one of my hubby’s faves so may pass this on to him (he’s the cook in our house!)
#UKBloggers
Your husband will certainly enjoy them if you don’t – thanks for commenting.
I do like the idea of the sourness of the creme fraiche to cut through the richness of the cream. Lovely!
Yes, I think it works really well Helen. Thank you.
Not only does the dish look scrummy but the photo is excellent Choclette, really really beautiful and make me want to dive right in! 🙂
Janie x
Ah thank you Janie, coming from you, that is a compliment indeed 🙂