Mushroom stroganoff on toast

Recipe uploaded by

Sara Buenfeld

2 ratings

Recipe by Sara Buenfeld

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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.

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• CloClo

  11 February 2009

  CloClo commented on this recipe

  I make something similar to this, then use it as a filling between bread in a sandwich toaster. It's absolutely gorgeous.

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• Eliazbeth

  02 August 2009

  Eliazbeth rated and commented on this recipe

  

  This is amazing! So easy, fairly healthy with half fat creme fraiche, took me two minutes, and filled a hole very tastily!

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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

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Difficulty and servings

Serves 2

Preparation 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

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