Prep 15 mins
Cook 15 mins
Great on toasted Turkish bread
- 60 g butter
- 6 green onions, chopped
- 3 garlic cloves, crushed
- 29.58 ml fresh thyme leaves
- 500 g button mushrooms, halved
- 500 g cups mushrooms, quartered
- 29.58 ml grainy mustard
- 118.29 ml dry white wine
- 177.44 ml sour cream
- toast, to serve
- Melt butter in large pan.
- Add onions, garlic, thyme and all mushrooms, cook, stirring till browned.
- Stir in mustardand wine.
- Simmer uncovered about 8 minutes till sauce slightly thickend.
- Stir in sour cream.
- Serve on toasted bread.
Oh my goodness, these mushrooms are soooo good! I had some porcini mushrooms that needed to be used, so I made this with what I had on hand. I had no white wine open, so I used sherry, used dried thyme and no sour cream, so I used greek yogurt. The sherry was a great sub, the thyme was ok, but the greek yogurt wasn't a good sub. All I had was non fat and the sauce broke and wasn't creamy, so next time I will make sure I use sour cream. There will be a next time, because these mushrooms were so delicious, and I can think of multiple ways to serve them, I had them on toasted English muffins today (yummm), but they could go on a steak, chicken breast, and I am thinking about stuffing them in baked potato. Thanks for a wonderful recipe! Made for ZWT8 Family Picks
I made this recipe to serve as a side with steak.
It worked so well as a side and DH enjoyed it on top of his steak.
The only change I made was to use all slice button mushroom's, but everything else was as written.
We really enjoyed this recipe, the creamy mushroom flavour was just lovely.
A very easy and simple recipe to make with a wonderful outcome, and I am sure served on toast this would be brilliant................ Which I will find out soon, as I intend making this great recipe again!
Thanks katew, for a lovely recipe.