Creamy mushrooms

Creamy mushrooms

Creamy button mushrooms make a great snack on toast - quick and easy to make.

Difficulty and servings

Easy

Preparation and cooking times

Preparation time

Prep 5 mins

Cook time

Cook 5 mins

Method

  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.

Recipe from Good Food magazine, October 2004.

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Latest comments and suggestions

  • Binder photo Gaby

    23 January 2008

    Gaby commented on this recipe

    Tis is the best ever mushrooms on toast.

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  • Binder photo Gaby

    23 January 2008

    Gaby rated this recipe

    5 stars

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  • Binder photo 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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  • Binder photo 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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  • Binder photo Alex

    25 February 2009

    Alex rated and commented on this recipe

    5 stars

    Lovely! Great with pancakes, steak, baked potatoes etc

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  • Binder photo MONS RECIPES

    16 April 2009

    MONS RECIPES rated and commented on this recipe

    5 stars

    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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  • Binder photo Heba

    17 June 2010

    Heba rated and commented on this recipe

    5 stars

    we put it on spaghetti, was superb!

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Difficulty and servings

Easy

Preparation and cooking times

Preparation time

Prep 5 mins

Cook time

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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