Garlic mushrooms on toast

    Garlic mushrooms on toast

    24saves
    25min


    3 people made this

    About this recipe: I couldn't really find a decent recipe for this using milk and flour, so I amalgamated a couple to create this one. It's perfect for Sunday mornings, late-night supper or even as a starter in a meal to impress your friends/girls/your Mum/Nan/family.

    astudentchef Glamorgan, Wales, UK

    Ingredients
    Serves: 1 

    • 75g mushrooms (I used closed cup but anything will do)
    • 2 tablespoons butter, margarine or oil
    • 3 garlic cloves, diced or put through a garlic press
    • 1 to 2 slices bread
    • 1 teaspoon flour
    • 225ml milk
    • 1 pinch mixed herbs
    • salt and pepper to taste

    Method
    Prep:15min  ›  Cook:10min  ›  Ready in:25min 

    1. The mushrooms should first of all be about an inch cubed, i.e. the size of the top half of your thumb, if they're not, cut them to this size.
    2. Melt 1 tablespoon of the butter in a medium size saucepan over a high heat, add the mushrooms and garlic and fry for 3 minutes whilst stirring, or until the mushrooms turn golden. Remove from the pan and keep warm.
    3. Toast your bread at this point. The way I like toast (just over the edge of golden, more like a nutty brown) takes 4 to 5 minutes in most conventional toasters.
    4. Combine the remaining tablespoon of butter with the flour, milk, mixed herbs, salt and pepper in the same saucepan you previously used, and return to the heat, quickly whisking all the time for about 2 minutes.
    5. Return the reserved garlic and mushrooms to the pan and stir, making sure everything is covered by the sauce and keep stirring for about 3 minutes.
    6. Your toast should be done by now, spread it with butter or margarine and place on a plate, spoon over the creamy garlic mushrooms and if I've done this recipe correctly, enjoy.

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    Reviews (1)

    lutzfcat
    2

    You'll have to adjust the flour and milk to the sauce consistency you're looking for. I only used 1 slice of bread, so I reduced the milk, but still added a bit more flour for a slightly thicker consistency. I added tarragon for the "herbs" and really enjoyed the flavor that it brought to the mushroom sauce. This was nice, and I could see serving this over puff pastry shells for an even nicer presentation or a special brunch. - 26 Feb 2015

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