Creamed Mushrooms on Toast
photo by Rita1652
- Ready In:
- 18mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 60 g unsalted butter
- 4 garlic cloves, sliced and chopped
- 1 lemon, juice of
- 400 g mushrooms, sliced thickly
- 1 cup half & half light cream
- 3⁄4 tablespoon parsley, chopped
- 3⁄4 tablespoon oregano, chopped
- 3⁄4 tablespoon tarragon, chopped
- freshly ground salt and pepper, to taste
- 4 slices sourdough bread, toasted (and buttered) (optional)
- tarragon leaf (to garnish)
directions
- Melt the butter in a sauté pan, add the garlic and sauté for 1 or 2 minutes.
- Add the mushrooms to the pan and continue to sauté, stirring continuously for 3 minutes until the mushrooms have softened. Keep a careful eye on the garlic to make sure that it does not brown.
- Add the lemon juice and cook a further minute.
- Gradually add the light cream and cook gently until the mixture thickens.
- Add salt and pepper to taste, and the chopped parsley, oregano and tarragon.
- Divide mixture among hot toast slices.
- Garnish with tarragon leaves and serve immediately.
- Or, if using as a topping or sauce, add to meat, vegetables or pasta just before serving - or serve it in a separate jug.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
I made half this recipe, using a combination of royal trumpet and white mushrooms. I served this over steak and mashed potatoes, and I think I would use balsamic vinegar rather than lemon juice for this type of use next time. I think the lemon would be very good with veggies, poultry, fish.... I also used some of the juices/oil from the pan grilled steaks instead of butter, which worked really well. Used parsley and fresh thyme, as that's what I had available. Mother made something similar, but with no herbs or cream - this is a very nice variant.
-
I was very pleased to try this lovely mushroom dish. The garlic and mushroom flavours worked really well together. The only problem was that I personally found the lemon flavour too strong- I used the juice of 1/2 a large lemon. I simmered the sauce for longer and added extra cream and it was fine. No-one else has found this so I'm guessing it's just personal taste! Thanks for a lovely recipe that I'll be trying again!
-
mmmMMMMmmmm! This is outstanding! Made as directed except I stuffed the mushrooms into phyllo pastry cups, smacked their lids on and ~WOOF!~ ... they disappeared! (I found fragments of them between my teeth, so I have a strong suspicion where they went.) ;) I love mushrooms... and I love these in particular, so thank you for posting!
see 5 more reviews
Tweaks
-
I made half this recipe, using a combination of royal trumpet and white mushrooms. I served this over steak and mashed potatoes, and I think I would use balsamic vinegar rather than lemon juice for this type of use next time. I think the lemon would be very good with veggies, poultry, fish.... I also used some of the juices/oil from the pan grilled steaks instead of butter, which worked really well. Used parsley and fresh thyme, as that's what I had available. Mother made something similar, but with no herbs or cream - this is a very nice variant.
RECIPE SUBMITTED BY
July 2008 update: VERY happy to be back on Zaar after about a two year absence due to having had no internet connection at home, and having been too unwell for a time so that getting re-connected wasn't even a priority!
<br>
<br>And really looking forward to getting back into the Zaar world and connecting again with the many wonderful people I knew before, and new people, of course!