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Creamy Mushrooms on toast

This is a delicious café-style brunch, or is also a beautiful side dish to steak

Serves: 2 for brunch, or 4 for a side dish
Cost: $8


About 1.5 - 2 cups of mushrooms I use a mix of Portobello (sliced) and button (cut in half)
1/2 - 3/4 cup of cream
3 garlic cloves, finely chopped
Olive oil
Knob of butter
1 handful of baby spinach (normal spinach is fine, chopped up)
1 tsp of chopped fresh thyme
1 tsp coarsely chopped fresh rosemary

Toast, to serve (I love 5 grain toast). I also often serve this with bacon.


Place a drizzle of olive oil and a knob of butter in a frying pan on medium-high heat. Add garlic and fresh herbs.

Add mushrooms, and saute for about two minutes.

Turn up heat slightly and add the cream and the spinach (you dont want too much cream or it wont thicken, but you also dont want too little or they wont be creamy!)

Continue stirring. The cream will thicken and reduce. Once thickened and no longer runny, serve on toast.