Mushrooms are one of my favourite ingredients, quite frankly I can’t get enough of them. One of my favourite breakfasts just has to be the delightful little recipe.
Mushroom with a creamy mustard sauce
Course: Breakfast, SnackCuisine: BritishDifficulty: EasyServings
4
servingsPrep time
5
minutesCooking time
15
minutesCalories
230
kcalThis has to be one of favourite breakfasts.
Ingredients
500g Mushrooms
50ml Cream (or reduced fat creme fraiche for a lighter version)
75ml Stock
2tsp Wholegrain Mustard
4 slices Bread (I used sourdough)
Chives
Parmesan (for grating)
Directions
- Slice mushrooms
- Preheat pan to a high heat coat with spray oil
- Add the mushrooms. Stir regularly until soft and golden
- Turn down pan to a simmer and add stock
- Add cream making sure to mix
- Season to taste
- Toast bread
- Grate over a little parmesan
- Tip mushrooms onto toast and sprinkle with the chives
Recipe Video
Notes
- You can use any mushrooms for this. I often use wild mushrooms for even more flavour
- Use low fat creme fraishe instead of cream for a healthier version
