Published on June 14th, 2010 | by Gareth0
Mushrooms on Toast
This is the third in my lunch on toast series of recipes, which is all about quick, simple but tasty lunchtime suggestions.
There is a huge and diverse variety readily available from supermarkets and greengrocers, so I encourage you to explore and experiment beyond the humble button mushroom. Trying varieties such as portobello, oyster, chestnut and enoki will reward your taste buds in spades of flavour. If you still are not confident on which to choose, I recommend a visit to this site which details the different varieties.
Preparation time: 5 minutes Cooking time: 5 minutes
- 600gm mushrooms (try a mix) – sliced
- 2 Cloves of garlic – minced
- Small handful of baby spinach
- Table spoon of sour cream or crème freshe
- Knob of butter
- Fresh thyme
- Fresh crusty bread, toasted
- Salt and pepper to season
Melt the butter in a pan on a medium heat then add the garlic. Fry the garlic for a 30 seconds to minute or until lightly golden.
Add the mushrooms and cover for 4-5 minutes to allow the mushrooms to sweat. For some reason when I think about the mushrooms sweating I imagine them performing various exercises under the pan lid, stupid I know. I digress.
Toast the bread.
Remove the pan from the heat and add the spinach. Stir in with the mushrooms until the spinach leaves have wilted then add the cream.
Spoon the mushrooms onto the toast and season with salt, pepper and roughly chopped fresh thyme.