Mushrooms on toast, with a spoonful of mustard cream
myAudience · AI-generated food illustration · Original AI-generated illustration; no third-party photograph
The mushrooms need a hot, uncrowded pan before they meet the cream. Their first moisture should evaporate so the edges can brown. A little mustard sharpens the sauce without asking it to become heavy.
For 2 lunches, use 300g mushrooms, 1 tablespoon olive oil, 10g butter, 1 small sliced garlic clove, 60ml single cream, 1 teaspoon Dijon mustard, 2 tablespoons water, 4 small sourdough slices and parsley. Contains milk, mustard and wheat.
Wipe or wash mushrooms as needed, dry well and slice. Heat oil in a broad frying pan over medium-high heat. Add mushrooms in one layer, using batches if necessary, and cook for 8–10 minutes until browned and tender. Lower heat, add butter and garlic and stir for 30 seconds.
Add cream, mustard and water. Simmer gently for 2–3 minutes until the sauce lightly coats the mushrooms. Toast bread while it simmers. Taste before seasoning and spoon mushrooms and sauce over toast, then finish with washed parsley. Allow 25 minutes. Assemble immediately. Cool spare mushroom filling promptly, refrigerate within 2 hours and use within 48 hours or a shorter cream instruction. Reheat once until steaming hot and use fresh toast.