Creamy garlic mushrooms on sourdough bread

I’ve been cooking for as long as I can remember, there isn’t much in this world that I enjoy more than cooking up a storm in the kitchen. There’s something soothing and homely about preparing dishes that my whole family can enjoy.

This recipe is a regular favourite in our household and is the perfect brunch dish to prepare on a lazy weekend when you want something yummy but quick to prepare. It is even vegan.

This recipe for creamy garlic mushrooms is my go to prepare on a Sunday morning either for brunch or a light lunch. The family love it, it takes only a few ingredients and is much healthier than a fry up. I hope you’ll love it too.

For this recipe the mushrooms are the star of the show. Mushrooms are such an underrated ingredient but are so versatile and of course cheap and easily accessible in even the most limited supermarket. Coupled with seeded sourdough bread this makes a hearty and filling dish. \

Variations

There are many ways you can switch up the ingredients. If you are a meat eater try adding some chopped up bacon, I’ve used Engevita to make this vegan but if you’d prefer you can use natural yogurt or even cream. I’ve used parsley to flavour this dish but thyme works equally well.

This dish works best with a good seeded sourdough bread but you can replace it with any good quality bread.

Yield: Serves 1

Creamy garlic mushrooms with sourdough bread

Print

A delicious and nutritious brunch dish that is easy to prepare and makes the perfect light dish.

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Ingredients

• 250g chopped mushrooms (I used a mix of chestnut and button mushrooms)
• 1 small onion, chopped
• 3 garlic cloves, peeled and chopped
• A handful of fresh parsley, chopped
• 1 tbsp olive oil
• Juice of 1 lemon
• 150ml water
• 2 tbsp engevita yeast flakes
• 2 slices of seeded sourdough bread
• Salt and pepper

Instructions

1. Add the oil to a hot frying pan on medium heat and once heated add the onion and garlic.
2. Saute for around 5 minutes and then add the mushrooms. Stir to combine.
3. Cook for a further 10 minutes.
4. Add the water, two thirds of the parsley, a generous amount of salt and pepper and the lemon juice and cook for 2-3 minutes.
5. Whilst the mushrooms are finishing cooking, toast your sourdough bread.
6. Place the toasted bread onto a plate and spoon the mushroom mixture on top.
7. Sprinkle the remaining parsley on top.
8. Serve and enjoy.

Notes

To serve multiple people just times the quantities by the number of people.

If you dislike parsley just replace with thyme.

This dish doesn't store well so make then eat.

Nutrition Information

Yield

1

Serving Size

1
Amount Per Serving Calories 687Total Fat 20gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 15gCholesterol 0mgSodium 1125mgCarbohydrates 106gNet Carbohydrates 0gFiber 18gSugar 16gSugar Alcohols 0gProtein 32g