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.
For a lighter lunch, this could serve 3-4 people. Use cream instead of crème fraîche if desired.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.Adapted from Taste of Sunrise
Please note: calories and other nutritional information are per serving. They're approximate and will depend on serving size and exact ingredients used.