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.
- a big knob of unsalted butter
- 6-8 mushrooms, sliced
- 1 clove of garlic, minced or finely grated
- 1 sprig of thyme, leaves only or 1/2 tsp. dried thyme
- 30ml double cream
- 1-2 slices of toast
- Parmesan, to serve
- 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.
- 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.
- Pour in the cream and stir. Leave for a minute, stirring occasionally, until the cream has thickened.
- Serve the mushrooms on top of a slice or two of toast with a liberal grating of Parmesan.
I used a mixture of button mushrooms and chestnut mushrooms but really any mushrooms will do!