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Mushrooms On Toast Two Ways


By Meg Walker
11th Oct 2017
Mushrooms On Toast Two Ways

Mushrooms On Toast Two Ways

This way of serving mushrooms is classic for good reason. Here, I’ve given two versions: one rich and creamy, the other fragrant and tangy – both tasty!

Luxury Mushrooms On Toast

Serves 2

Ingredients
25g butter
200g mushrooms, sliced 1cm thick
1 tsp brandy
a pinch of freshly grated nutmeg
? tsp sweet smoked paprika
1 tbsp double cream
2 slices of toast, freshly made
freshly chopped chives, to garnish
salt and freshly ground black pepper

Method
Heat the butter in a frying pan until frothing. Add the mushrooms and fry over a medium heat for about 2 minutes, until they begin to take on colour.

Add the brandy and cook, stirring, for a few seconds. Season with nutmeg and smoked paprika. Add the cream, mixing thoroughly, and cook over a gentle heat for 1-2 minutes. Season with salt and pepper.

Spoon the mushroom mixture onto the freshly made toast. Garnish with chives and an extra dusting of paprika, if you wish, and serve.

Lemon & Thyme Mushrooms On Toast

Serves 2

Ingredients
? tbsp olive oil
200g mushrooms, sliced 1cm thick
2 sprigs of thyme
grated zest and juice of 1 lemon
1 tbsp freshly chopped parsley
2 slices of toast, freshly made
cream cheese, for spreading
salt and freshly ground black pepper

Method
Heat the oil in a frying pan. Add the mushrooms and the thyme and fry over a gentle heat, stirring frequently, for 3-4 minutes. Discard the thyme.

Add the lemon zest and juice. Season with salt and pepper and stir in the parsley. Spread the toast with cream cheese, top with the mushrooms and serve.

Extracted from Mushrooms by Jenny Linford (Ryland Peters & Small, approx €17). Photography by Clare Winfield – Ryland Peters & Small.