Creamy Garlic Mushrooms on Toast | Kitchen Daddy

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast adds a cheesy flavor with fewer calories

Start by cleaning the brown mushrooms, checking for mud and peeling off any slimy skin.

Chop the mushrooms into quarters.

Heat a large frying pan over medium-high heat.

Add a splash of olive oil and a couple of knobs of butter to the pan.

Add the chopped mushrooms to the pan and sprinkle with a pinch of salt.

Cook the mushrooms on medium-high heat, tossing occasionally, until they release moisture and become golden and caramelized.

Crush a couple of cloves of garlic with the back of a knife, remove the skin, and finely chop the garlic.

Once the mushrooms are golden, add the chopped garlic to the pan and a couple more knobs of butter, tossing to combine.

Cook the garlic for about 1-2 minutes until aromatic, being careful not to burn it.

Pour in a good glug of madira and cook down until reduced by about half to three-quarters, boiling off the alcohol.

Add roughly about 1 cup of heavy cream to the pan and bring to a boil, then reduce to a sauce consistency, checking by wiping a wooden spoon with your finger.

While the sauce is reducing, prepare the sourdough bread by cutting two thick slices and drizzling with olive oil, rubbing it in for an even coating.

Heat a griddle pan until smoking hot and add the bread, cooking for about 30 seconds to 1 minute on each side until charred with grill marks.

Reheat the mushroom mixture, finishing it off with some chopped parsley, a little more salt, and a splash more cream.

Plate the creamy mushroom mixture on the charred toast and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens