Creamy Garlic Mushrooms
Mushrooms I just love them, I eat the regular white bottom mushrooms raw when preparing them for other dishes. The chestnut mushroom has so much depth of flavour its good in anything, great with breakfast. My favourite though is Creamy Garlic Mushrooms. My first memory of having creamy mushrooms was at my Grans house and they came from a tin. Its no laughing matter it was a treat back in those days, and always on toast. Why was toast so good with the creamy garlic mushrooms?, the texture difference. Nothing better than having something silky sooth and then a crunch.
Creamy Garlic Mushrooms On Toast
So as I am trying to be a culinary master I decided that I had to step up the ordinary mushrooms on toast. I did have a selection of exotic mushrooms leftover from the weekend along with a brioche bun. The great thing about mushrooms is that they cook so quickly and you can literally have a snack on the table in five minutes. Butter, mushrooms love butter as the porous flesh just soaks up any flavour and fats you introduce to it.
If you don’t have any exotic or wild mushrooms simple button mushrooms will suffice. Ideally for a deeper flavour have a few chestnut mushrooms in there to add the depth of flavour. How do you clean the mushrooms? Never with water, as the flesh is porous it will soak up the water. I use either a paper towel or a pastry brush to get the flecks of dirt off the mushroom. In this recipe I used Oyster mushrooms, shiitake mushrooms, chestnut mushrooms and shiro shimeji. Of course the parsley was from the garden. One item you do need to add to the creamy sauce is mustard to balance the flavours.
Now it doest really matter what type of bread you use for the toast its just a personal preference. It could be your homemade artisan bread. Sourdough bread, the brioche bun I used that was leftover from my burger with kebab shop salad the choices is yours. It would even go great on a naan bread if thats all you had, just make sure there is something crunchy to contrast the creamy garlic sauce.
- 1 large handful of mushrooms (wild, exotic or field mushrooms)
- 20 g of Butter
- 1/2 clove of garlic
- Parsley handfull chopped
- 1/2 tsp French mustard
- 50 ml cream (heavy cream)
Clean the mushrooms with a pastry brush
Toast your chosen bread base, if you are using brioche I prefer to toast men in a dry frying pan to give me more control
Melt the butter in the pan on a medium and then add the garlic
Fry for 1 minute then add the mushrooms and season with salt and pepper
Ensure that they get fully coated in the butter and garlic
Cook for three minutes then add cream along with the mustard
Turn of the heat and add the chopped parsley and stir in
The residual heat will slightly wilt the parsley infusing its flavour
Place on your toast and eat
Mustard, any mustard will do, we just prefer the French as its a bit milder. The mustard is to balance the cream and butter so its not to heavy. Don t forget to mop up the cream with any leftover toast.