Creamed Mushrooms on Toast

Method

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1. Heat the oil and half the butter in a large frying pan over high heat. Add half the mushrooms in a single layer and cook for 4 to 5 minutes without stirring much, until golden and the liquid they release has cooked off. Tip them onto a plate and cook the rest in the same way.

   Mark done Start 4 min timer

2. Return all the mushrooms to the pan with the remaining butter and the onion. Cook for 3 minutes, until the onion is soft. Stir in the garlic for 30 seconds, then sprinkle over the flour and stir for 1 minute.

   Mark done Start 3 min timer

3. Pour in the cream and stock, add the mustard and thyme and simmer for 3 to 4 minutes, stirring, until the sauce is glossy and coats the mushrooms. Off the heat, stir in the lemon juice, salt, pepper and half the parsley.

   Mark done Start 3 min timer

4. While the sauce simmers, toast the bread until golden and crisp at the edges.

   Mark done

5. Pile the mushrooms onto the toast, spoon over any sauce left in the pan and sprinkle with the remaining parsley.

   Mark done

Chef’s Tips

• Cook the mushrooms in batches in a hot pan. A crowded pan steams them, and they turn grey and rubbery instead of golden.
• Do not salt the mushrooms until the end. Salt draws the water out early, and they stew instead of browning.
• Toast the bread thick and crisp. Thin, soft toast collapses under the sauce.

Common Substitutions & Variations

• Double cream won't whip if you swap it, but for the cooking itself, full-fat crème fraîche or a lower-fat single cream works in its place.
• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Pairing Suggestions

• A poached egg on top
• Grilled tomatoes
• A flat white

Storage & Reheating

Best eaten straight away. Keep the mushrooms in the fridge up to 2 days and reheat gently with a splash of milk. Make fresh toast.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.