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How to cook creamy garlic mushrooms on toast

Cook Creamy Garlic Mushrooms on Toast

70
STEPS
INGREDIENTS
Cut mushrooms into bite-sized pieces.

Cut mushrooms into bite-sized pieces.

Melt butter in a large frying pan or wok over a medium heat. Add three cloves of chopped garlic and sizzle for 30 seconds. Add mushrooms and thyme (leaves picked) fry for four minutes.

Cut bacon into strips. Fry in a glug of olive oil with a flattened clove of garlic, until crispy. Drain on kitchen paper and keep warm.

Cut bread into 6 thick slices. Toast under grill until brown. Rub one side of each slice lightly with a cut clove of garlic.

Add 3/4 of the chopped parsley to the mushrooms along with the double cream, lemon juice, mustard. Season well with salt and pepper. Stir and simmer for 2 minutes.

Drizzle each slice of toast with a little olive oil. Divide mushroom mixture between the slices of toast.

Garnish each slice with bacon and a little chopped parsley. Serve.

Garnish each slice with bacon and a little chopped parsley. Serve.

  • Handful flat leaf parsley
  • 50g butter
  • Olive oil
  • 3 rashers smoked bacon
  • A few sprigs of thyme
  • 3 tablespoons double cream
  • 1 loaf Sourdough bread
  • Salt and pepper
  • 4 cloves of garlic
  • 1/2 teaspoon Dijon mustard
  • 300g closed cap mushrooms
  • 250g portobello mushrooms
  • 250g chestnut mushrooms