Creamy garlic mushroom toast - Recipe

I am by no means a master chef, but I do cook most days and enjoy experimenting – which is exactly where this creamy garlic mushroom toast idea came from!

We just happened to have these ingredients in our house and cravings are driving me mad – so this was more on a whim than planned out for lunchtime.

I had a few looks over a couple recipes and decided none of those were for me, so I tried out my own. I hope you will all enjoy this creamy garlic mushroom toast recipe. Be sure to send me pictures of your creations!

What you'll need:

Any mushrooms you like. I used 6 large closed cup mushrooms
Bread. Again, any you like, I used 2 slices of tiger loaf.
3 tbsp double cream. This is optional really, I think it smelt great before using the cream too! Single cream would probably work as well.
20g grated Parmesan.
2 cloves of garlic.
2 tbsp of butter. I would recommend not using a buttermilk based butter as this will split (like mine)
A pinch of thyme
Half a tbsp of parsley
A pinch of salt and pepper

Method

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Chop your garlic and mushrooms, the garlic should be finely chopped and the mushrooms can be chopped however you like.
Melt the butter in whatever you’re using to cook (saucepan, frying pan, etc)
Saute the garlic for around 2 minutes or so, don’t let it burn.
Add the mushrooms, parsley, thyme and continue to cook until the mushrooms have turned golden brown. I usually stir continuously just to make sure each mushroom is cooked.
Once the mushrooms turn golden brown, add in the 2 tbsp of double cream and pop your bread in the toaster.
Stir for a few seconds then add in the Parmesan. Stir until the Parmesan has melted into the mix.
By now, your toast should be ready and waiting for your creamy mushroom mix. I had to sieve my mixture as the butter split, hence why I recommend not using a buttermilk based butter!
Top your toast with the mix and chomp away.