’Things on toast’ are a favourite meal type for me, and these mushrooms on toast are luxurious and utterly delicious.
This is a great quick meal to have in your repertoire. It’s perfect for lunch, a quick dinner or – my favourite – a meal to cook for yourself when no one else is around. I make this on evenings when I’m alone, I want to eat something delicious but can’t be bothered to put much effort in.
Garlic mushrooms on toast are a very common and traditional lunch, but add cream and Stilton and you’re going to end up with something really, really tasty.
The recipe makes enough to serve one, but is easily multiplied by however many people you are cooking for.
Ingredients, Substitutions and Variations
- Butter – unless you really have to, I wouldn’t switch the butter for oil. It brings so much flavour.
- Mushrooms – you can use any kind of mushrooms you like – I used king oyster and their meaty stalks were an absolute delight.
- Garlic – a necessity, in my opinion.
- White wine – optional – you can use a glass of water instead.
- Double cream – double cream is better than single for this recipe.
- Sourdough – or any good bread that you really like.
- Stilton – any great blue cheese will also work. Pick your favourite.
Top Tips
- Look after your mushrooms
…and they will look after you! Be sure to stir often, don’t let them catch on the bottom of the pan and turn the heat down if the garlic starts to brown.
- Look after your bread
You want it just lightly toasted – not too crisp, or it won’t suck up that incredible creamy sauce.
- Mix it up
You can add other vegetables in with the mushrooms. Asparagus works really well.
Get the cook books:
15 Minute Mushrooms and Stilton on Toast
Save This RecipeIngredients
- 10 g butter
- 150 g mushrooms
- 4 cloves garlic
- 100 ml white wine
- 100 ml double cream
- 2 slices sourdough bread
- 10 g stilton
Instructions
- Chop your mushrooms into bite size slices and chunks – you don’t need them all to be the same size. Peel and finely chop your garlic.
- Melt the butter in a saucepan over a medium heat. Add the mushrooms and cook for two minutes, then add the garlic. Cook for another three minutes, stirring often.
- Add the wine and let it reduce by half. Turn down the heat to low, pour in the cream and stir. Season with salt and pepper.
- Toast your bread (either in a toaster or under a grill) until just lightly toasted. Put on a plate.
- Spoon the mushrooms over the bread, and pour over some of the creamy sauce. Top with the crumbled Stilton. Done!
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