Total Time
Prep 5 mins
Cook 5 mins

I love mushrooms and I am a big fan of stroganoff so this sounds like a good combo to me.

Ingredients Nutrition


  1. Put a wok or frying pan over the heat while you thickly slice the mushrooms.
  2. Tip the butter into the pan and when sizzling add the mushrooms and cook over a high heat, stirring occasionally until the mushrooms are tender and juicy.
  3. Meanwhile toast and lightly butter the bread and put on 2 plates.
  4. Stir the mustard and some salt and pepper into the mushrooms with 4 tbsp of the sour cream.
  5. When lightly mixed, pile the mushrooms and their creamy sauce on the toast.
  6. Spoon the last of the soured cream on top, sprinkle over the chives and grind over some black pepper.
Most Helpful

5 5

I just loved this recipe! Only thing I did different was to do a bit more garlic as others had suggested. This was a near PERFECT recipe for any mushroom lover. Heck, I could easily eat this for breakfast over toast or a biscuit. Thanks for sharing. Was glad to see the previous review when I got home today. I had all indgredients on hand, and it turned out as wonderful as I expected.

5 5

Really enjoyed this super easy dish. I used frozen garlic texas toast and precut mushrooms so the prep time was about 0. Gotta love it! Thanks for the great recipe Sarah-Jayne.....

4 5

Just made this for lunch and my 6 year old is in heaven! Very yummy! I added a little milk because the sauce was a little thick (but then again I didn't measure anything, I just put in rough estimates lol). I didnt have any chives, so I'll have to make sure to have them on hand next time. I think a little bacon and a tiny bit of all natural Worcestershire sauce would make this pretty much perfect.