Garlic Mushrooms on Toast

Serves 4

By Lizzie Kamenetzky

Ready in 10 minutes Mushrooms on toast. Quick, easy and bloomin’ delicious


  • 500g mixed mushrooms (such as portobello, oyster, chestnut)
  • 50g unsalted butter
  • 3 garlic cloves, crushed
  • Few sprigs of fresh thyme
  • 4 slices of sourdough bread
  • 2 tbsp double cream
  • Handful of fresh flatleaf parsley, finely chopped


  1. Slice the mushrooms roughly and set aside. Melt the butter in a pan over a medium heat, then fry the garlic for 30 seconds.
  2. Add the mushrooms and thyme and cook over a high heat, stirring, for 4-5 minutes. Meanwhile, toast the sourdough.
  3. Add the cream and parsley to the mushrooms, season to taste, then serve on the toast.

Nutritional info

Per serving: 243kcals, 15.8g fat (9.5g saturated), 6g protein, 19.3g carbs (1.4g sugars), 0.6g salt, 2.9g fibre

Wine Recommendation

For the mushrooms , pick a creamy white Burgundy (Meursault or less pricey Mâcon-Villages), then carry on drinking it with the salmon and wilted chard. With the pudding, a sweet Orange Muscat, served lightly chilled, would end the meal on a high note.