These creamy mushrooms on toast are a delicious breakfast treat that take just 10 minutes to make.
A traditional British dish, it's the comfort of a full English breakfast, without all the mess or the feeling of not being able to move all day!
This recipe uses a mix of mushrooms - who can resist those velvety gills! But it is delicious with all types of mushrooms too.
Of course, adding cream makes everything taste luxurious and we all need a little treat now and then.
Make for lunch, brunch, or any time you need a tasty filling snack in a hurry.
Growing up, a full English breakfast was normally only eaten on occasional weekends or when we had visitors. However, I do remember regularly having grilled mushrooms on toast or mushrooms on toast for lunch.
In fact, you can still by creamed mushrooms in a tin!
The history of this dish is that it was often eaten by the middle classes as a sort of light supper before dinner, that was eaten much later. This often referred to as a high tea, referring to someone having a pot of tea and a light meal sitting at the table.
In contrast, afternoon tea, comprising of tea sandwiches, scones and cake, was reserved for the upper classes. They would eat on comfortable chairs, rather than a table, to fill in the long hours between lunch and dinner.
Nowadays, this is more of a lunch or brunch dish. The natural earthyiness of the mushrooms is extremely satisfying and always delivers!
- Mushrooms - I've used a mix of mushrooms including oyster, shiitake and chestnut mushrooms. Use whatever mushrooms you have or prefer.
- Parsley - fresh parsley.
- Cream - double cream or crème fraiche. Crème fraiche has a tang like soured cream and stands well up to heating. Use the full fat version or reduced fat if your prefer.
- Bread - thick sliced crusty bread as there will be juices to soak up from the mushrooms.
- Butter - toast has to have butter and I prefer salted butter.
- Oil - vegetable, sunflower or standard olive oil.
- Salt - flaked sea salt.
- Pepper - freshly ground black pepper
See recipe card for quantities.
- Frying pan or skillet
- Sharp knife
- Wooden spoon
Chop the mushrooms to roughly the same size or slice thickly.
This will ensure they keep in some of their natural juices and also cook evenly.
Chop the parsley.
💭 Top Tip
- If the mushrooms have traces of soil on them just wipe it off with some paper towel. If you run them under water they will become slimy and just absorb more water.
- To keep mushrooms fresh, remove any plastic wrap and loosely cover the top with kitchen paper before refrigerating.
Toast the bread and leave it upright to cool before buttering.
This helps it to stay crisp before the mushroom topping.
Heat the oil in a frying pan over a medium heat.
⏲️ Cooking Time
Add the mushrooms and cook for 3-5 minutes, until they are just starting to soften.
Season with the salt and pepper and add the cream.
Stir the mixture together for 2 minutes.
Check the seasoning and add the parsley.
Serve the creamy mushrooms on toast and tuck in immediately!
I like to pile the mushrooms high but use 2 pieces of bread if you prefer.
🥗 Side Dishes
- Mushroom Tartlets
- Wild Mushroom Risotto
- Raw Mushroom Salad
- French Mushroom Salad
- Baked Garlic Mushrooms
- Mushroom and Tarragon Soup
- Mushroom Sauce
- Bread - use your favourite brown or white bread cut thickly sliced or try sourdough.
- Garlic - add a crushed or finely minced clove of garlic for 1 minute before adding the cream.
- Tarragon - swap the parsely for fresh tarragon or half a teaspoon of dried.
- Refrigerator - cool, cover and store in the refrigerator for 1 day.
- Freezer - not suitable for freezing as the cream is likely to split.
- To reheat - add to a non stick frying pan over alow to medium heat until heated through.
More lunch and brunch recipes
- Savoury Bread and Butter Pudding
- Smoked Salmon Pâté
- Cheese and Bacon Scones
- Salmon and Broccoli Quiche
- Smoked Salmon Tartines
- London particular Soup
- Celery and Leek Soup
- Lincolnshire Sausage Skewers
Creamy Mushrooms on Toast
- Frying pan or skillet
- Sharp knife
- Wooden spoon
- 250 g mushrooms
- 2 teaspoon parsley
- 2 slices bread
- 1 tablespoon butter
- 2 teaspoon oil
- 4 tablespoon double cream
- ½ teaspoon salt
- ¼ teaspoon pepper
- Chop the mushrooms to roughly the same size and chop the parsley.
- Toast the bread and leave it upright to cool before buttering.
- Heat the oil in a frying pan over a medium heat. Add the mushrooms and cook for 3-5 minutes, until they are just starting to soften.
- Season with the salt and pepper and add the cream.
- Stir the mixture together for 2 minutes. Check the seasoning and add the parsley.
- Serve the mushrooms piled onto the buttered toast
Disclaimer: The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
Detailed instructions for this recipe, including step by step photographs, hints and tips, can be found in the main article
- Do not use the same utensils on cooked food, that previously touched raw meat.
- Wash hands after touching raw meat.
- Don't leave food sitting out at room temperature for extended periods.
- Never leave cooking food unattended.
- Use oils with high smoking point to avoid harmful compounds.
- Always have good ventilation when using gas.
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