Mushroom Stroganoff on Toast
"I love mushrooms and I am a big fan of stroganoff so this sounds like a good combo to me."
photo by Chef floWer
- Ready In:
- 10mins
- Ingredients:
- 7
- Serves:
-
2
ingredients
- 9 ounces brown button mushrooms
- 1 ounce garlic butter, plus a little extra
- garlic butter, for spreading
- 2 slices whole grain bread, thickly cut
- 1 teaspoon coarse grain mustard
- 5 tablespoons sour cream
- 1⁄2 tablespoon fresh chives, snipped
directions
- Put a wok or frying pan over the heat while you thickly slice the mushrooms.
- 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.
- Meanwhile toast and lightly butter the bread and put on 2 plates.
- Stir the mustard and some salt and pepper into the mushrooms with 4 tbsp of the sour cream.
- When lightly mixed, pile the mushrooms and their creamy sauce on the toast.
- Spoon the last of the soured cream on top, sprinkle over the chives and grind over some black pepper.
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Reviews
-
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. -
Wow...Fast and tasty! Thanks for sharing the recipe. -
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..... -
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.
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I cooked the mushrooms in oil and garlic rather than garlic butter, and only used the 4 Tsp of sour cream. Great lunch/snack, thanks for sharing!
see 12 more reviews
Tweaks
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I did alter the recipe desiring to save some calories. Per other reviews added 2 cloves garlic, 1/2 cup sweet onion and used dijon mustard. Only used 1 T butter to saute mushrooms, onion and garlic in. Also subbed fat free greek yogurt for the sour cream. Did not serve over toast but crumbled a Thomas Everything Bagel thin into the mix. It was a yummy low cal dinner for me.
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Delicious! I used Italian bread instead of whole grain and added dried chives and parsley at the end. I'm looking forward to the leftovers.
RECIPE SUBMITTED BY
I am originally from the Philadelphia area of the United States but have been living in London, UK since 1996. I now have dual American and British citizenship. I became a widow at the age of 27 in 2004 but have managed to fall in love again and was married again on July 19, 2008.
I have a double major honors degree in sociology and politics and am slowly working my way through a Masters.
I am a wanabee writer but until that dream becomes a reality I work in internet marketing where I build websites for profit. So, it is nice to come to a site like this and just enjoy being on the internet rather than using it as a work environment.
I am a BBW (big woman) but over the past two years I have lost over 80lbs and am working my way down the scales slowly but steadily.
These days, I am trying to eat a lot less meat. So, I am trying to have as many vegetarian recipes in the week as I can manage. I have started a blog - <a href="http://weekendcarnivore.com/">Weekend Carnivore</a> where I blog about trying to eat a mostly vegetarian diet. I share a lot of my discovered recipes there. If I make one of your vegetarian recipes and I managed to take a good photo of it, chances are I will blog about it and tell everybody how much I enjoyed it.
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