A quick and simple vegetarian lunch: Creamed Mushrooms on Toast

Mushrooms - the alternative to meat.

Don’t know what to have for lunch? Bored of sandwiches and the usual quick snacks? Why not try this quick and easy recipe for a wholesome and nutritious lunch?

This recipe takes so little time and has the intense flavours associated with French cuisine at its very best. No-one really has to know just how simple it really is; I won’t tell if you won’t.

This is a very quick recipe so assemble your ingredients first.
This is a very quick recipe so assemble your ingredients first. | Source
Slice your mushrooms ...
Slice your mushrooms ... | Source
Sweat the mushrooms gently in a little olive oil until cooked ...
Sweat the mushrooms gently in a little olive oil until cooked ... | Source
Remove pan from heat and stir in enough double cream to make a sauce ...
Remove pan from heat and stir in enough double cream to make a sauce ... | Source
Add a heaped teaspoonful of wholegrain mustard
Add a heaped teaspoonful of wholegrain mustard | Source
Add a generous pinch of sea salt ...
Add a generous pinch of sea salt ... | Source
Heap up the mushrooms onto hot, buttered wholemeal toast, garnish with parsley and a delicate drizzle of white truffle oil to add depth.
Heap up the mushrooms onto hot, buttered wholemeal toast, garnish with parsley and a delicate drizzle of white truffle oil to add depth. | Source

Ingredients

  • Mushrooms, mini portobello or any good flavoured mushrooms
  • Double cream
  • Wholegrain Dijon mustard
  • Truffle oil for dressing, this is only olive oil flavoured with white truffle
  • Sea salt, full of minerals and trace elements
  • Wholemeal toast, hot and just buttered

Cook Time

Prep time: 5 min
Cook time: 10 min
Ready in: 15 min
Yields: Two light lunches

Mushrooms - healthy, fast food.

  1. Assemble all the ingredients. You will notice I do not give any hard and fast quantities but as mushrooms tend to shrink as they cook allow a good heap for each person once they have been sliced.
  2. Sweat the mushrooms in a little olive oil until lightly browned. Do not worry if they seem to have soaked up all your olive oil just keep frying them gently until they have reduced in size. This means the water will have evaporated from them and their flavour will be intensified.
  3. Once the mushrooms have cooked make the coating sauce by taking the pan off the heat and stirring in enough double cream to coat them all liberally. Again, no quantities, just go by how it looks. You will notice the mushrooms darken the sauce. Do not allow the sauce to boil as this may cause the cream to separate (curdle).
  4. Add a heaped teaspoonful (ish) of wholegrain mustard. This is to flavour the cream sauce rather than to give it any heat.
  5. Add a generous pinch of good quality sea salt. Check seasoning by tasting, as all good cooks do.
  6. Assemble your lunch. Whilst keeping the mushrooms warm, toast two slices of wholemeal bread and butter lavishly. Heap the mushrooms in their sauce on top of the toast and add a tiny drizzle of truffle oil over them. Garnish with parsley.

A few extra hints ...

Always buy the best ingredients you can afford and/or find. Portobello mushrooms are wonderful with a delicious robust flavour but you could use open field mushrooms just as well. They may make the sauce a darker colour but they do have much more flavour than the usual white button mushrooms.

Or, if you are really sure of your fungi identification skills, maybe you would like to forage for your own.

Wholegrain mustard is truly delicious. The best comes from Dijon in France and is usually readily available in most supermarkets. It not ‘hot' like English mustard but has a much more subtle flavour. And when those little grains ‘pop’ on your tongue it adds a whole new dimension to lunch!

Truffle oil. Now that sounds as if it should be expensive but it is actually only olive oil flavoured with white truffle. I was quite nervous of trying this but I found it in a local supermarket for around £3.50 (between $5-6) and as you use such a small amount at a time it will last ages.

Truffle oil is an absolute necessity to make this dish extra special as it adds depth and a certain mysterious flavour you cannot quite identify when it becomes part of the sauce.

For me any recipe should only ever be a starting point for your own experimentation. It is up to you to improve upon it or at least tailor it to your own specific tastes.

Bon appetit!

A healthier version of creamed mushrooms on toast.

It didn’t take people long to realise that this recipe was luxurious rather than healthy with the double cream and salt in it but help is at hand.

I have just made this recipe using large and flavourful field mushrooms with a reduced fat cream alternative (a mix of buttermilk and vegetable oils - Elmlea Double (Light) for UK cooks). This sounds as if it would be unpleasant but in actual fact it was just as nice. I also omitted the salt and added freshly ground black pepper instead. Instead of using butter on the toast I used a cholesterol-lowering spread (Flora Pro-active Buttery which has a wonderful buttery flavour for UK cooks).

So it looks as though healthy substitute ingredients make little difference to the taste of this dish which means it is not just quick, easy and simple ... but healthy as well.

4.8 stars from 4 ratings of Mushrooms in a cream and truffle sauce.

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Comments 30 comments

GiblinGirl profile image

GiblinGirl 4 years ago from New Jersey

Sounds delicious. I love mushrooms.


Angie Jardine profile image

Angie Jardine 4 years ago from Cornwall, land of the eternally youthful mind ... Author

Thanks for stopping by to comment, Giblingirl.

I’m with you on this one … mushrooms are so underrated.

And what is even better is that they are full of useful nutrients, like B vitamins, antioxidants, selenium and the sunshine vitamin, Vit D.


Claudia Tello profile image

Claudia Tello 4 years ago from Mexico

Looks absolutely delicious. I am all for simple but great looking lunches like your creamed mushrooms on toast. I will definitely try your recipe one of these days. Voted useful, beautiful and interesting.

I loved your closing lines and I totally agree with you, my hub recipes tend to be an invitation to experiment with food and have fun creating as well, making recipe your own for maximized enjoyment :D


Angie Jardine profile image

Angie Jardine 4 years ago from Cornwall, land of the eternally youthful mind ... Author

Thank you for the votes, Claudia …

I would love you to try it … and probably quicker to make than I have made out.


bac2basics profile image

bac2basics 4 years ago from Spain

Hi Angie. Sometimes you need some thing hot for a quick snack or lunch, and this ticks all the boxs. looks delicious.


Angie Jardine profile image

Angie Jardine 4 years ago from Cornwall, land of the eternally youthful mind ... Author

You’re so right, Anne … sometimes less is more especially taste wise.


Nellieanna profile image

Nellieanna 4 years ago from TEXAS

I love this, Angie! Simple & healthy is my thing! Yum! I'm thinking that a hint of curry might add zest to it. Not much or it would overpower the mushrooms. But a teeny tad.


Angie Jardine profile image

Angie Jardine 4 years ago from Cornwall, land of the eternally youthful mind ... Author

Helloooo, m’dear ... so nice to hear from you! Thanks for commenting!

Good idea … but not with the truffle oil. I think the curry powder would smother it and it could be wasting valuable oil but I will definitely try it sometime.

The whole idea of this recipe was its subtlety … as in true French cuisine the simpler, fresher (and fewer) the ingredients the more one can appreciate their true flavours.

However I must admit I have a thing for scrambled eggs on toast … and I do add curry powder to them. Wonderful!


GoodLady profile image

GoodLady 4 years ago from Rome, Italy

Sounds delicious and I'd love to taste it right now. Pinning this so I can keep it close. Thanks so much.


Angie Jardine profile image

Angie Jardine 4 years ago from Cornwall, land of the eternally youthful mind ... Author

Hi GL … I knew you would appreciate this.

I was imagining you going foraging on your Italian mountain for your mushrooms as I was writing it … and I was desperately jealous.

Buon appetito!


TIMETRAVELER2 profile image

TIMETRAVELER2 4 years ago

This sounds wonderful, and I wish I could try it...but my hubby just had a heart procedure so salt, cream, etc. is now off the menu. But boy, I'd like to try some of this stuff!


Angie Jardine profile image

Angie Jardine 4 years ago from Cornwall, land of the eternally youthful mind ... Author

Hi TT2 … yes, it did hit me after I had written it that although mushrooms are very good for you, cream and salt very definitely are not.

Health and eating is a real balancing act, isn’t it? That is why I only use sea salt (when I use salt) as it has the minerals and trace elements the body definitely needs and can no longer find in our foods because of intensive farming.

I think we have to view this recipe as one of those not very often treats rather than even a once a week thing.


innerspin profile image

innerspin 4 years ago from uk

This sounds a really good use of mushrooms, and a welcome alternative to beans or pate on toast. I'll be trying it out for sure, thanks for the idea.


Angie Jardine profile image

Angie Jardine 4 years ago from Cornwall, land of the eternally youthful mind ... Author

Hi inner spin … so glad you dropped in to peruse this.

The best thing about this recipe is it’s quick, quick, quick ...


janshares profile image

janshares 4 years ago from Washington, DC

Hello Angie,

I hopped on over here after your Q&A and found this fantastic recipe. I have recently discovered sauteed mushrooms for lunch. I add onions, garlic cloves, olive oil, turmeric, sea salt, and cayenne pepper. I like how you emphasize coming into your own with a recipe. Voted up and useful.


Nell Rose profile image

Nell Rose 4 years ago from England

What a great idea! I am so fed up with the same old thing, so this is a definite must, thanks! voted up! nell


Angie Jardine profile image

Angie Jardine 4 years ago from Cornwall, land of the eternally youthful mind ... Author

@jan … thanks for sharing your additions to a mushroom recipe … it does sound as if it will be delicious. I decided to keep my recipe simple as I do love the flavour of mushrooms and wasn’t sure if too many ingredients would mask that. I must give yours a go and see.

@Nell … I must ‘fess up here Nell and tell you that I often have half a carton of mushrooms lurking in the fridge after I have used some in a recipe. This seemed the ideal way of using them up … although I do feel the truffle oil was an inspired idea :) Bless you for the vote.


MsDora profile image

MsDora 4 years ago from The Caribbean

I just know that this tastes good. Mushrooms are already meaty and that mustardy sauce sounds good. Thank you, Angie.


Angie Jardine profile image

Angie Jardine 4 years ago from Cornwall, land of the eternally youthful mind ... Author

… and thank you, MsDora for taking the time to comment and tell me. Much appreciated!


ishwaryaa22 profile image

ishwaryaa22 4 years ago from Chennai, India

A well-written hub filled with detailed instructions, handy step by step photos and droolworthy last photo! I am fond of mushrooms and sandwiches. I would like to try your tasty recipe. Rated your recipe 5 stars!

Thanks for SHARING. Useful & Interesting. Voted up & pinned


livingsta profile image

livingsta 4 years ago from United Kingdom

Awesome recipe for a mushroom lover like me. Thank you for this recipe, definitely going to try.

Voted up, useful and sharing!


Angie Jardine profile image

Angie Jardine 4 years ago from Cornwall, land of the eternally youthful mind ... Author

@ishwaryaa22 … hi, ish! Now you have given me a new word - droolworthy … love it :)

So glad you found this recipe appealing … honestly, it really is so quick I love making it for lunch. Thanks for all the voting and sharing, m’dear

@livingsta - again, many thanks for the kind words, votes etc. I really appreciate hearing from folks in my comments sections.

I went foraging for mushrooms yesterday and found loads but when I brought them home and checked them with my mushroom book I couldn’t be sure that some of them weren’t poisonous as it appears that some of more exotic edible ones have an almost identical twin that’s poisonous.

I guess that’s why one should always go foraging with an expert :(


billybuc profile image

billybuc 4 years ago from Olympia, WA

Well, honestly, I can't imagine giving up meat, but I do love mushrooms and this recipe looks delicious. I'll give it a try this weekend!


innerspin profile image

innerspin 4 years ago from uk

Hi Angie, my family love this new addition to mealtimes! It's so easy to make, ready in next to no time. I also made a version to go with pasta, adding a splash of white wine - delicious. So glad I read this hub.


Angie Jardine profile image

Angie Jardine 3 years ago from Cornwall, land of the eternally youthful mind ... Author

Hi Bill … it just makes a cheap, easy lunch … you can still have your meat for dinner :)

But do give it a try - the secret, if there is one, is to buy really good well-flavoured mushrooms. Enjoy!


Angie Jardine profile image

Angie Jardine 3 years ago from Cornwall, land of the eternally youthful mind ... Author

Oh good, extra feedback, innerspin - and you have built upon my original recipe!

I never thought about having it with pasta … what a brill idea.

I make my own pasta fresh … making it is therapeutic and it tastes so much better than dried. Now, if I put the two together I will have a totally home-made and home invented recipe.

Well, except for your clever idea of adding white wine that is.

Thank you for your comment … and your idea.


bridalletter profile image

bridalletter 3 years ago from Blue Springs, Missouri, USA

Awesome! I love mushrooms and this looks perfect for me. I am looking forward to trying it with the truffle oil. Very cool recipe.


Angie Jardine profile image

Angie Jardine 3 years ago from Cornwall, land of the eternally youthful mind ... Author

Why thank you, bridal letter.

Just two main points to remember.

1) Always get good flavoured mushrooms (not just white button efforts - they don’t have a lot of mushroomy flavour).

and 2) You don’t have to buy expensive truffle oil - I just bought the cheapest I could find … like real cheap! It still adds to the mushroom taste.

It really is a very cheap, very quick lunch.

Hope you enjoy it!


Sue Bailey profile image

Sue Bailey 3 years ago from South Yorkshire, UK

I've just gone back to my childhood! My mum used to make something very similar to this. No truffle oil though. She used to have it on toast too for lunch or a light meal at teatime. Nice recipe which I'm going to make now that I like mushrooms. Hated them when I was a kid.


Angie Jardine profile image

Angie Jardine 3 years ago from Cornwall, land of the eternally youthful mind ... Author

Hi Sue … it’s amazing how many of us hate mushrooms when we are kids and then when we grow up we find our how amazing they taste. It’s a bit like being given a present for growing up!

The truffle oil was only about £3 from Morrisons and it is amazing how it adds to the flavour. You only need a tiny dribble of it though.

Many thanks for taking the time to comment.

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