Creamy Mushrooms on Toast
Mushrooms on toast must be one of the easiest and most satisfying thing you can make. It’s maximum flavour with minimal work – ideal for a lazy weekend meal. The addition of porcini mushroom dust in this recipe ups the umami flavour.
- Serves: 2 |
- Difficulty: easy
- Prep Time : 10 mins |
- Cook Time : 20 mins
2 Tbsp (30 ml) butter
½ onion, peeled and very finely diced
300 g mixed oriental mushrooms, wiped clean and sliced
1 Tbsp (15 ml) First Light Foods Porcini Mushroom Dust
1 tsp (5 ml) wholegrain mustard
200 ml single cream
freshly ground black pepper
a good crack of First Light Foods Wild Garlic Salt
1 Tbsp (15 ml) chopped chives
4 thick slices of sourdough, ciabatta or your favourite artisanal bread
Heat a thick-bottomed saucepan over a medium heat. Add the butter and allow to melt, then add a generous splash of olive oil. Add the finely chopped onions and saute slowly until soft and translucent.
Add the mushrooms and allow to saute, don’t overcrowd the pan. Add the First Light Foods Porcini Mushroom Dust and then add the cream and mustard. Stir to combine and ensure that the mushrooms are cooked through. Season with First Light Foods Wild Garlic Salt and a generous crack of black pepper.
The ideal way to toast your bread is to butter one side and grill under in the oven. Alternatively, to save time, toast in your toaster and butter thereafter.
Pile your buttered toast with a generous helping of creamy mushrooms. Top with micro greens and serve. Adding a soft poached egg is a delicious optional extra. Tuck in.
Read more about First Light Foods.