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Mushrooms on Toast

Mushrooms on Toast

A traditional favourite with a twist. Watch the experts preparing a delicious mushroom treat.

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You Will Need:

  • 1 T (15 ml) oil
  • 4 large portobello mushrooms, sliced
  • 3 sprigs thyme
  • 2 garlic cloves, crushed
  • 1 t (5 ml) Ina Paarman’s Garlic Pepper Seasoning
  • 2 T (30 ml) butter
  • 1 T (15 ml) lemon juice
  • ¾ cup (180 ml) cream
  • 1 T (15 ml) chopped parsley
  • 1 T (15 ml) chopped tarragon
  • 2 slices toasted sour dough bread
  • 1 T (15 ml) oil
  • 4 large portobello mushrooms, sliced
  • 3 sprigs thyme
  • 2 garlic cloves, crushed
  • 1 t (5 ml) Ina Paarman’s Garlic Pepper Seasoning
  • 2 T (30 ml) butter
  • 1 T (15 ml) lemon juice
  • ¾ cup (180 ml) cream
  • 1 T (15 ml) chopped parsley
  • 1 T (15 ml) chopped tarragon
  • 2 slices toasted sour dough bread

Method:

Heat a skillet and add the oil.

Add the sliced mushrooms and cook without turning, until the mushrooms are well browned on one side.

Turn them over and add the thyme, crushed garlic, and butter.

Sauté the mushrooms until brown and caramelised.

Add the lemon juice.

Add the cream and reduce to sauce consistency.

Stir in the parsley and tarragon.

Serve on the toasted sour dough bread.

Mushrooms on Toast

A traditional favourite with a twist. Watch the experts preparing a delicious mushroom treat.

Mushrooms on Toast

You Will Need:

  • 1 T (15 ml) oil
  • 4 large portobello mushrooms, sliced
  • 3 sprigs thyme
  • 2 garlic cloves, crushed
  • 1 t (5 ml) Ina Paarman’s Garlic Pepper Seasoning
  • 2 T (30 ml) butter
  • 1 T (15 ml) lemon juice
  • ¾ cup (180 ml) cream
  • 1 T (15 ml) chopped parsley
  • 1 T (15 ml) chopped tarragon
  • 2 slices toasted sour dough bread

Method:

Heat a skillet and add the oil.

Add the sliced mushrooms and cook without turning, until the mushrooms are well browned on one side.

Turn them over and add the thyme, crushed garlic, and butter.

Sauté the mushrooms until brown and caramelised.

Add the lemon juice.

Add the cream and reduce to sauce consistency.

Stir in the parsley and tarragon.

Serve on the toasted sour dough bread.

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