Creamy Mushrooms On Toast

Creamy Mushrooms On Toast

(2 servings)    Printable Version
  • 7 ounces button mushrooms
  • 4 garlic cloves
  • 1 cup milk
  • 1 teaspoon allpurpose flour
  • 2 ounces grated chedder cheese
  • 1/2 teaspoon salt
  • 1 teaspoon ground black pepper
  • 4 teaspoons chopped cilantro or coriander
  • 1 teaspoon mixed dried herbs
  • 2 Tablespoons cooking oil
Heat a pan and add 1 tsp oil and saute whole button mushrooms for about 2 minutes. Remove from heat. Keep the mushrooms aside.

In the same pan add the rest of the oil. Add garlic cloves and saute till light brown on medium heat. Add the flour. Bring the heat to a simmer and roast the flour for about 1 to 2 minutes till the rawness of the flour disappears and it still whitish in colour. Remove from stove, add milk and whisk till the flour is completely mixed with milk and no lumps are formed. If some lumps do form, do not despair, strain the mixture through a soup sieve and put back on the stove.

Add salt and pepper, cilantro and dried herbs as well as mushrooms. Bring to a simmer till the sauce thickens. Add the cheese and serve immediately.

Best served over crisp buttered toast with fresh fruit on the side.

Mr Breakfast would like to thank sethsmita for this recipe.

Comments About This Recipe
What do you think of Creamy Mushrooms On Toast?
Overall Average Rating = 5 (out of 5)
Based on 2 votes.

From jake
Rating (out of 5):  

Was superb! I chucked a lump of butter into the sauce to make it a bit sweeter, and added some diced mushrooms as well to add a bit of texture and interest to the sauce.

Fabbott is correct, parmesan is a better cheese to add. Staying away from too much garlic is also a good idea.

The toast bread needs to be brown, and i've found that with mixed seeds will really hit the spot.

A great recpie!!!

Comment submitted: 11/21/2008 (#6921)

Official Member: Team BreakfastFrom fabbott (Team Breakfast Member)
Rating (out of 5):  

This was GREAT! I used crimini mushrooms, and added some chopped onion with the garlic; I cooked everything in olive oil and used Wondra gravy flour instead of all-purpose. I chose Herbs de Provence for my dried herbs, and used grated Parmegianno-Reggiano instead of cheddar, serving the cheese and some extra cilantro at the table. Try serving this over deep, dark rye bread, as it toasts up nice and crispy... it was perfect! I am "under orders" to keep the recipe & make it often :)

Comment submitted: 4/5/2007 (#2057)

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