This creamy mushrooms on toast recipe is easy, delicious, and great as a filling breakfast, quick lunch, or supper snack. One of my children hates mushrooms but the other loves them and I am a massive mushroom fan and like to try all sorts of varieties and types.
Mushrooms are very good for you and are actually very good for you and are rich in B vitamins: riboflavin [B2], folate [B9], thiamine [B1], pantothenic acid [B5], and niacin [B3]. These help the body utilize energy from the food we consume and produce red blood cells, which carry oxygen throughout the body. They are low in fat, and if you play around and try different types you can find different flavors and textures to try. They can be meaty and filling or simpler and easy to add to casseroles and salads.
This recipe uses brown mushrooms but you can use any you like and it even dresses up the boring everyday mushrooms everyone buys in the supermarket.
For this recipe which serves 3-4 people
You need 700g of mushrooms.
250g of cream cheese of your choice. If you are vegan then you might want to try Violife’s cream cheese, or you can use a goat’s cream cheese or a cow’s milk one, depending on your preference.
2 tablespoons of olive oil or butter (again, depending on your preference)
Three cloves of garlic, peeled and chopped, and mashed to a puree.
Mixed dried herbs or fresh oregano if you have that.
Toast of your choice to serve it with.
One big NO with mushrooms is washing them. You never wash them. You wipe all dirt off them carefully with a cloth, it can be slightly damp if needed but never wash them. They simply soak up water and go soggy and lose flavour and ruin what you are putting them in or cooking them with. You also rarely need to chop mushrooms, they can simply be torn up, although if you are using them for something where they need to be finely chopped then it’s ok.
In a heavy based pan, heat your oil or butter until it’s melted, and add your garlic. Let the garlic cook for about one minute. Then carefully add your cleaned and torn mushrooms. Stir them and let them cook through til they are tender. I find this depends on the size of them, but it can be anything from 2-5 minutes. Keep stirring them, don’t let them burn.
When they are cooked take your block of cream cheese and add it to the mushrooms. Stir it in so it melts and combines with them. It should melt and coat the mushrooms. Then add your herbs, usually, a teaspoon is enough.
Stir again and serve straight away onto hot toast or fresh crusty bread.
Perfect for even those of us who don’t enjoy mushrooms normally.
If you liked this creamy mushrooms on toast recipe, then why not try our egg muffins for a quick lunch or snack.