Mushroom stroganoff on toast

Recipe uploaded by

Sara Buenfeld

1 rating

Recipe by Sara Buenfeld

Subscribe to Good Food magazine - 3 issues for £3

Tested

Leave a comment or rate this recipe

1. Put a wok or frying pan over the heat while you thickly slice the mushrooms. Tip the butter into the pan and when sizzling add the mushrooms and cook over a high heat, stirring occasionally until the mushrooms are tender and juicy.
2. Meanwhile toast and lightly butter the bread and put on 2 plates.
3. Stir the mustard and some salt and pepper into the mushrooms with 4 tbsp of the soured cream and, when lightly mixed, pile the mushrooms and their creamy sauce on the toast. Spoon the last of the soured cream on top, snip over the chives and grind over some black pepper.

Per serving

322 kcalories, protein 8g, carbohydrate 21g, fat 24 g, saturated fat 14g, fibre 3g, salt 1.08 g

Latest comments and suggestions

• pinkie

  20 January 2008

  pinkie rated and commented on this recipe

  

  Served it poured over griddled polenta instead of toast.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/1347/

Your binder

• Register
• Sign in
• More info

Save your favourite recipes; add, rate and comment on recipes. Plus, get our newsletter.

Ingredients

• 250g pack chestnut mushrooms
• 25g garlic butter , plus a little extra for spreading (Lurpak is excellent)
• 2 thick slices of granary bread
• 1 tsp wholegrain mustard
• 5 tbsp soured cream
• a few fresh chives or spring onion tops

Search Good Food

Keywords

Filter search

Recipes All this site The web

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Cajun & Creole Caribbean French German Greek Indian Italian Mediterranean Mexican Moroccan Scottish Spanish Swiss Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Annabel Karmel Anthony Worral Thompson Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Silvana Franco Thane Prince Tony Tobin Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Suitable for diabetics Search by magazine BBC Good food olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Serves 2

Preperation and cooking times

Ingredients

• 250g pack chestnut mushrooms
• 25g garlic butter , plus a little extra for spreading (Lurpak is excellent)
• 2 thick slices of granary bread
• 1 tsp wholegrain mustard
• 5 tbsp soured cream
• a few fresh chives or spring onion tops

Per serving

322 kcalories, protein 8g, carbohydrate 21g, fat 24 g, saturated fat 14g, fibre 3g, salt 1.08 g

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.