Total Time
Prep 10 mins
Cook 8 mins

Delicious garlicky, lemony creamed mushrooms for those lazy weekend breakfasts when you are not constrained by the need to be out the front door as soon as possible. These creamed mushrooms could also be used as a topping for meatloaves, steaks, chops or steamed vegetables, or as a sauce for pasta. It also makes a tasty supper on nights when you get home too late to really feel like making or eating a full meal. I have no idea now where I got this recipe from originally. It’s been in my recipe files for years. My mother used to cook mushrooms like this when we'd been mushrooming, and she tells me that her English grandmother, who was from Kent, used to make something similar.

Ingredients Nutrition


  1. Melt the butter in a sauté pan, add the garlic and sauté for 1 or 2 minutes.
  2. 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.
  3. Add the lemon juice and cook a further minute.
  4. Gradually add the light cream and cook gently until the mixture thickens.
  5. Add salt and pepper to taste, and the chopped parsley, oregano and tarragon.
  6. Divide mixture among hot toast slices.
  7. Garnish with tarragon leaves and serve immediately.
  8. Or, if using as a topping or sauce, add to meat, vegetables or pasta just before serving - or serve it in a separate jug.
Most Helpful

4 5

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.

4 5

Very nice combination. I left out the tarragon but other than that made as written. I served this over Dill Onion Buttermilk Bread instead of the sourdough bread. Went very well with grilled NY strip steaks. Thanks. Made for Adopt a Tag Fall 2009 :)

4 5

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!