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20th Dec 2016

Deliciously Decadent Creamy Mushrooms On Toast, In Less Than 15 Minutes


  • 40g butter, crushed
  • 400g button mushrooms, roughly chopped
  • 1 small onion, finely chopped
  • 2 cloves garlic
  • 3 tsp thyme
  • Salt and pepper
  • 300ml milk
  • 100ml cream
  • Bread of choice

Now for a revelation in toast-based meals.

This recipe is as simple as they get and the flavour is to die for.

This may not be something for the diet-conscious calorie-counter, but it will certainly a great recipe to known if you need a quick meal, are dying from a hangover, to temporarily cure heartbreak, or kickstart your day.

The meal takes just 5 minutes to prepare, it’s all cooked in 12 minutes, it serves 4 people, and it only costs about €2 per portion. How does that grab you?


Step 1

Get your ingredients laid out and in order. This recipe doesn’t take long to make, so don’t waste time poking around cupboards and fridges while you’re midway through cooking.

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Step 2

Place a pan over a medium heat and melt the butter – nothing too complicated here. Get the butter foaming then add in the mushrooms, onion, garlic and thyme. Add a little salt and pepper for extra punch and cook until the mushrooms are softened but not browned. This should take around four minutes.

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Step 3

Stir in the flour and cook for about one minute, then add the milk and bring to the boil. Reduce the heat and simmer for six minutes just to cook off the flour. Pour yourself a drink and pop some toast in the toaster.

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Step 4

Stir in the cream. Taste and season with salt and pepper.

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Step 5

Cook for another minute.

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Step 6

Serve immediately on your freshly toasted bread. See, decadence served up in under quarter of an hour. Sure where would ye get it?

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About Andrew Rudd

Andrew Rudd is a discoverer of all things food.

He has turned a lifelong passion into a successful and expanding career, primarily providing cookery demonstrations, private catering and fine dining to food lovers nationwide.

You can follow him on Twitter
here, or check out his website here.