CentMenu / Lunch
Creamy mushroom toast
Browned mushrooms in a quick mustard cream sauce on toast.
Vegetarian
Ingredients
4 servings · US + metric
- 11.29 oz (320 g) wholegrain bread
- 1.32 lb (600 g) mushrooms
- 1 onion
- 1¾ tbsp (25 ml) sunflower oil
- 0.42 cup (100 ml) cooking cream
- 2 tsp (10 g) mustard
- ½ tsp (3 g) salt
- ½ tsp (1 g) black pepper
Let’s cook
Heat 1¾ tbsp (25 ml) sunflower oil in a large pan over medium heat. Finely chop 1 onion and sauté for 5 minutes.
Slice 1.32 lb (600 g) mushrooms, add to the pan and fry over medium-high heat for 8 minutes, until their liquid evaporates.
Stir in 0.42 cup (100 ml) cooking cream, 2 tsp (10 g) mustard, ½ tsp (3 g) salt and ½ tsp (1 g) black pepper and simmer over low heat for 3 minutes.
Toast 11.29 oz (320 g) wholegrain bread in a dry skillet over medium heat for 2 minutes per side and spoon the mushrooms over it.