Creamy Mushrooms on Toast
Chunky mushrooms in a creamy and cheesy sauce, loaded on a thick slice of sourdough toast with a sprinkling of fresh herbs.
Servings: 2 servings
Calories: 342kcal
Ingredients
- 2 slices Sourdough bread
- 1 tablespoon Butter
- 160 g Mixed mushrooms
- 4 Shallots
- 4 tablespoon Reduced fat creme fraiche
- 30 g Mature cheddar grated
- 1 Lemon (juice only)
- 1 teaspoon Dijon mustard
- 5 g Chives chopped
Instructions
- Clean 160 g Mixed mushrooms and thinly slice. Put 2 slices Sourdough bread on to toast.
- Heat 1 tablespoon Butter in a pan and add the sliced mushrooms and 4 Shallots. Cook until softened.
- Add 4 tablespoon Reduced fat creme fraiche, 30 g Mature cheddar, juice of 1 Lemon and 1 teaspoon Dijon mustard. Mix well until the cheese has melted.
- Serve on toast with 5 g Chives (optional).
Notes
- Make this a more filling breakfast by serving mushrooms on toast with a poached egg on top.
- You can swap the fresh chives for fresh chopped parsley or thyme.
- Add a drizzle of truffle oil on top for a real indulgent flavour.
- The shallots in this recipe can be swapped for half an onion finely diced, or you could not use them at all.
- Why stick with just a slice of toast? You can serve it on an English muffin or bagel instead.
- If you don't want a creamy sauce, then leave our the creme fraiche and cheese and just add a splash of soy sauce for flavour.
- Add a kick of spice with a sprinkling of red chilli flakes before serving.
- Don't chop the mushrooms too thin. They will reduce a lot in size when cooking, so try to cut them nice and chunky.
- Don't move the mushrooms round the pan too much. You want to give them time to get nice and crispy on all sides.
Nutrition
Serving: 1portion | Calories: 342kcal | Carbohydrates: 51g | Protein: 16g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 16mg | Sodium: 488mg | Potassium: 567mg | Fiber: 7g | Sugar: 10g | Vitamin A: 259IU | Vitamin C: 34mg | Calcium: 169mg | Iron: 4mg
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