Brandy Creamed Mushrooms on Herby Cheese Toast

“I made these with bits and bobs from the fridge & the pantry; I had half a baguette left & some Boursin Herb & Garlic cream cheese plus a few mushrooms and a bit of creme fraiche. The Cognac was an inspirational afterthought, and it worked a treat!!! I am now thinking these would make a great starter, as well as a simple supper dish. I garnished them with some fresh lovage from the garden which gave them a lovely celery-lemon flavour! I love anything on toast, and this will be a new but firm favourite now!”
6 slices

Ingredients Nutrition


  1. Cut the baguette into 6 slices.
  2. Wipe clean the mushrooms and slice.
  3. Heat the butter in a large frying pan and add the mushrooms. Cook over a medium heat until tinged brown & all of the mushroom juice has evaporated.
  4. Add the cognac/brandy and stir well.
  5. Drop the toast into the toaster on a low to medium setting.
  6. Add the creme fraiche to the mushrooms & stir well.
  7. Season generously with black pepper and a pinch of salt.
  8. Spread the toast with the Boursin or herb & garlic cream cheese.
  9. Pour the hot creamy mushrooms over the top of the cream cheese toast, garnish & eat immediately!

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