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    You are in: Home / Recipes / Creamed Mushrooms on Toast Recipe
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    Creamed Mushrooms on Toast

    Creamed Mushrooms on Toast. Photo by Rita~

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    Total Time:

    Prep Time:

    Cook Time:

    18 mins

    10 mins

    8 mins

    bluemoon downunder's Note:

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Melt the butter in a sauté pan, add the garlic and sauté for 1 or 2 minutes.
    2. 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. 3
      Add the lemon juice and cook a further minute.
    4. 4
      Gradually add the light cream and cook gently until the mixture thickens.
    5. 5
      Add salt and pepper to taste, and the chopped parsley, oregano and tarragon.
    6. 6
      Divide mixture among hot toast slices.
    7. 7
      Garnish with tarragon leaves and serve immediately.
    8. 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.

    Ratings & Reviews:

    • on February 09, 2009

      45

      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.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on September 06, 2009

      45

      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 :)

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 21, 2009

      45

      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!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (10)

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    Nutritional Facts for Creamed Mushrooms on Toast

    Serving Size: 1 (226 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 212.4
     
    Calories from Fat 175
    82%
    Total Fat 19.4 g
    29%
    Saturated Fat 12.1 g
    60%
    Cholesterol 54.6 mg
    18%
    Sodium 31.5 mg
    1%
    Total Carbohydrate 7.5 g
    2%
    Dietary Fiber 0.9 g
    3%
    Sugars 1.5 g
    6%
    Protein 4.5 g
    9%

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