Garlic Mushrooms on Toast Recipe

Creamy garlic mushrooms on toast with a brandy cream sauce and snipped chives.

Garlic Mushrooms on Toast Recipe

A combination of portobello and baby button mushrooms are cooked in a creamy garlic and brandy sauce before being served on buttered toast and finished with snipped chives, go on, you know you want to!

Course Lunch

Cuisine British

Diet Vegetarian

Keyword creamy mushrooms on toast, garlic mushrooms on toast, mushrooms on toast

Prep Time 10

Cook Time 15

Total Time 25

Servings Servings

Calories 725kcal

Author Brian Jones

Ingredients

400 g Mushrooms 14oz (I use different types of mushrooms depending on availability and cost)
4 Garlic Cloves
50 g Butter 3 tablespoon (Plus Extra to Butter the Toast)
20 g Snipped Chives ½ Cup
50 ml Brandy 3 tablespoon + 1 teaspoon
75 ml Double Cream ⅓ Cup (Heavy cream in the US
2 tablespoon Mushroom Ketchup
½-1 teaspoon Coarse Sea Salt
¼ teaspoon Black Pepper
2 Thick Slices of Bread

Instructions

If you are using large mushrooms, cut them into bite-sized pieces. I use a mix of baby button mushrooms and portobello mushrooms.
I slice the large shrooms into 5-6mm (¼") thick strips and leave the baby mushrooms whole.
Peel the garlic cloves and dice them as finely as you can.
Finely chop the chives.
Heat a 30cm or 12" frying pan over a medium-low heat and add the butter, if it starts to foam a lot, the pan is too hot, reduce the heat and allow the butter the gently melt.
Add the garlic and cook for a minute without adding any colour.
Throw in the mushrooms, season with salt and pepper, and then cook for 6-7 minutes, increasing the heat to medium after 3 minutes. Keep the mushrooms moving as they cook.
Toast your bread during the final couple of minutes of cooking the mushrooms. Be aware that if you are using a grill, you will need to preheat it.
Turn the heat up to high, and when you get a good sizzle, pour in the brandy and reduce it by two-thirds.
Remove the pan from the heat and pour in the cream, add most of the chives and the mushroom ketchup and toss everything to come together.
Return the pan to a medium heat and cook until everything begins to bubble.
Butter your toast, add the mushrooms, sprinkle with the remaining chives and serve.

Video

Notes

The calorific value of this recipe is based on a 65g (1" thick) slice of bread per person.

Nutrition