Creamy mushrooms

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1. Soak dried ceps in hot water for 5 mins. Strain ceps, keeping the liquid for the sauce. Squeeze ceps dry, then finely slice. Heat a large pan with unsalted butter until it just begins to foam, brown and bubble, add the button mushrooms, and the ceps. Sprinkle with salt if you want, then fry for 2-3 mins until lightly browned. Pour in the cep liquid and reduce until it becomes thick and syrupy. Stir in the double cream and boil for a min or so until sauce starts to thicken.

Latest comments and suggestions

• Gaby

  23 January 2008

  Gaby commented on this recipe

  Tis is the best ever mushrooms on toast.

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• Gaby

  23 January 2008

  Gaby rated this recipe

  

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• Gaby

  31 January 2008

  Gaby commented on this recipe

  This still works well with fresh mushrooms although the flavour is not so intense.

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• CloClo

  11 February 2009

  CloClo commented on this recipe

  A filling like this is nice when used in a sandwich toaster.

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• Alex

  25 February 2009

  Alex rated and commented on this recipe

  

  Lovely! Great with pancakes, steak, baked potatoes etc

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• MONS RECIPES

  16 April 2009

  MONS RECIPES rated and commented on this recipe

  

  Very tasty and easy to make, I added a crushed garlic and served with Jacket Potatoe. I am lokking forward to breakfast tomorrow as there is enough left over for Mushrooms on Toast.

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Ingredients

• 25g dried ceps
• 100ml hot water
• 50g unsalted butter
• 400g button mushrooms , thickly sliced
• 142ml carton double cream

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Preparation and cooking times

Prep 5 mins

Cook 5 mins

Ingredients

• 25g dried ceps
• 100ml hot water
• 50g unsalted butter
• 400g button mushrooms , thickly sliced
• 142ml carton double cream

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