
Mushroom stroganoff on toast
- Sara Buenfeld
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Serves 2
Easy
Total time: 10 mins
Ready in 10 minutes
A star rating of 4.3 out of 5.11 ratingsRate
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Chestnut mushrooms in a creamy sauce on delicious wholegrain toast - ready in around 10 minutes
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Ingredients
Nutrition
Units:
MetricUS
-
250g pack chestnut mushrooms
-
25g garlic butter
plus a little extra for spreading (Lurpak is excellent)
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2 thick slices of granary bread
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1 tsp wholegrain mustard
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5 tbsp soured cream
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a few fresh chives
or spring onion tops
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Nutrition: per serving
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kcal322
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fat24g
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saturates14g
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carbs21g
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sugars0g
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fibre3g
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protein8g
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salt1.08g
low
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Method
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step 1
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.
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step 2
Meanwhile toast and lightly butter the bread and put on 2 plates.
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step 3
Stir the mustard and some salt and pepper into the mushrooms with 4 tbsp of the soured cream and, when lightly mixed, pile the mushrooms and their creamy sauce on the toast. Spoon the last of the soured cream on top, snip over the chives and grind over some black pepper.
Recipe from Good Food magazine, October 2003
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A star rating of 4.3 out of 5.11 ratings
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