Garlic & Thyme Mushrooms on Toast

Mushrooms on Toast

Sometimes the simple things really are the best. Fresh bedding. A hug. the first snowdrop of Spring. And Mushrooms on Toast. There’s no need to complicate it – this dish is simple and all the better for it. A chance encounter in an almost-empty fridge led me to this recipe and I’ve been hooked ever since. I don’t think anyone can resist a slice of hot, buttered toast – even more so when it’s topped with earthy mushrooms in a garlicky cream sauce. The perfect lunchtime snack for this bitterly cold time of year. 

Mushrooms on Toast

Garlic & Thyme Mushrooms on Toast
Serves 1
Write a review
  1. a big knob of unsalted butter
  2. 6-8 mushrooms, sliced
  3. 1 clove of garlic, minced or finely grated
  4. 1 sprig of thyme, leaves only or 1/2 tsp. dried thyme
  5. 30ml double cream
  6. 1-2 slices of toast
  7. Parmesan, to serve
  1. In a small saucepan, melt the butter and add the mushrooms. Cook over a medium heat for 1-2 minutes until the mushrooms are starting to soften, adding more butter if they start to stick.
  2. Add the garlic and thyme and stir together. Cook for 2 minutes more until mushrooms are soft and the garlic has cooked through - try not to let it brown.
  3. Pour in the cream and stir. Leave for a minute, stirring occasionally, until the cream has thickened.
  4. Serve the mushrooms on top of a slice or two of toast with a liberal grating of Parmesan.
  1. I used a mixture of button mushrooms and chestnut mushrooms but really any mushrooms will do!
Amy Elizabeth
Mushrooms on Toast

Want more? Follow me: Twitter / Instagram / Bloglovin / Pinterest

  • Lil

    It’s pictures like these that make me WISH I could eat mushrooms. I mean, I CAN technically, but I hate them. They’re the one thing I can’t abide, and I’ve tried SO hard. This looks so comforting, and my tummy is rumbling just thinking about it. Maybe this will be the converter.

    • So many people are anti-mushroom but they’re one of my favourites. I can see why people are a bit put off – but hopefully you’ll be converted eventually! x

  • Yup, this is another one of your recipes being liked and going on my to cook list. Stunning photography on this post as well!

    Rachel x

    The Inelegant Wench

    • Thanks so much! I can’t take credit for the photos – they’re all Paul’s doing!

  • Pingback: What I Cooked in 2015 - Amy Elizabeth()

  • Lily

    Only just discovered this blog about 2 months ago (I’m a student in Leeds!) and have been wanting to try this for a while but never had the ingredients – it’s completely heavenly and so easy for comfort food! love love love

    • Thanks Lily 🙂 It’s one of my favourites for a quick snack!