Mushroom stroganoff on toast
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Mushroom stroganoff on toast

By Sara Buenfeld

Chestnut mushrooms in a creamy sauce on delicious wholegrain toast – ready in around 10 minutes

  • Ready in 10 minutes
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 322
  • fat 24g
  • saturates 14g
  • carbs 21g
  • sugars 0g
  • fibre 3g
  • protein 8g
  • salt 1.08g

Ingredients

  • 250g pack chestnut mushrooms
  • 25g garlic butter, plus a little extra for spreading (Lurpak is excellent)
  • 2 thick slices of granary bread
  • 1 tsp wholegrain mustard
  • 5 tbsp soured cream
  • a few fresh chives or spring onion tops

Method

  1. Put a wok or frying pan over the heat while you thickly slice the mushrooms. Tip the butter into the pan and when sizzling add the mushrooms and cook over a high heat, stirring occasionally until the mushrooms are tender and juicy.

  2. Meanwhile toast and lightly butter the bread and put on 2 plates.

  3. Stir the mustard and some salt and pepper into the mushrooms with 4 tbsp of the soured cream and, when lightly mixed, pile the mushrooms and their creamy sauce on the toast. Spoon the last of the soured cream on top, snip over the chives and grind over some black pepper.

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