This is a favourite lunch or brunch for me and one we enjoy regularly.
I hated mushrooms as a child – I think it was the appearance and texture, and sure, I’m not alone. I now love them! Of course, a great source of Vitamins B & D, antioxidants, potassium, and beta-glucans.
Creamy Mushrooms on Toast
Preparation Time: 5 mins
Cooking Time: 5 mins
Serves: 2
Calories per serving: 224
Ingredients
Mushrooms, Chestnut – 1 Pack/250g
Butter, Salted – 30g
Cornflour – 2 tsp/10g
Milk, Whole – 200ml
Powder, Porcini, Cooks’ Ingredients (Waitrose) – 1 Serving/5g
Worcestershire Sauce, Lea & Perrins – 3 Tsps/15ml
Pepper, Black, Freshly Ground – 1 Tsp/2g
Method
Wipe the mushrooms and chop them into bite-sized chunks. Melt the butter in a large frying pan over medium heat. When melted, add the chopped mushrooms.
Cook over a medium heat until mushrooms are browned (try not to stir too much as this releases water from the mushrooms).
Add the cornflour and porcini powder to a cup or small bowl and add about 2 tablespoons of the milk, the ground pepper and the Lea and Perrins sauce. Mix to a paste.
Once the mushrooms are cooked, add the milk, then the cornflour mixture.
Continue to cook until the creamy sauce thickens. Add more milk if it gets too thick (it should be a creamy consistency)
Toast the bread, no need for butter as your sauce is lovely and creamy! Pour the mushrooms onto the toast.
You can vary this sauce by replacing the L&P sauce with Dijon mustard (tsp) or cream cheese, or garlic cream cheese (Boursin!)
NB
The calories in this recipe do not include the bread for the toast!
You can lower the calories by using less butter or using semi-skimmed milk.
Nutrition Data Per Serving
Calories (kcal) 224
Protein (g) 6.5
Carbohydrate (g) 12.5
Fat (g) 16.5
Fibre (g) 2.3
Fruit & Veg 1.7
If you love mushrooms, you might want to check out my recipe for Mushroom Stroganoff!