Another day, another toast! This is possibly one of my favourites as it mixes some of my favourite things: bread, mustad and mushrooms.
This is perfect for brunch or for a quick and tasty lunch when you don’t have a lot of time to cook but you want something full of flavour and filling. I used sourdough bread for this one, but I think some toasted brioche may also be amazing and make it feel even more like a treat.
The ingredients are super simple: bread, olive oil, mushrooms, shallots, garlic, salt, pepper, rosemary, dijon mustard and double cream. The great thing as well is that you can adapt the creamy-ness of the mushrooms depending on how creamy you want it, the first time I made this I didn’t add much double cream, but after that I started adding a bit more.
I hope everyone enjoys it!
Dijon mushrooms on toast
Ingredients (makes enough for 2):
- Olive oil
- 200 gr of mushrooms (I used chestnut mushrooms)
- 2 slices of toast
- 1 shallot
- 2 cloves of garlic
- A pinch of salt and pepper
- A bit of rosemary
- 3 tablespoons of double cream
- 1 tablespoon of mustard
- In a pan, heat up some oil and add the sliced shallots and the garlic cut into very small pieces until the onion is translucent. Cook over medium heat.
- Add in the mushrooms and the rosemary, salt and pepper and cook until the mushrooms are ready.
- Once they are ready, turn off the heat and add the double cream and the mustard, mix well very quickly so they don’t dry up.
- Once it’s all mixed, serve straight away over toast.
- Eat while it’s hot