Sauteed Mushrooms Over Cheesy Toast
Recipe by: Fiona Hammond - May 2024
Sauteed mushrooms are easy and quick to prepare. Served with a rich cheesy sauce grilled over bread makes for a delicious comfort meal for cooler autumn weather. Local growers supply shiitake and a range of oyster mushrooms throughout the year. Wild mushrooms pop up in autumn, so, if you’re 100% sure you know what fungi you’re picking, then pine mushrooms can be used in the recipe too. Although cook pine mushrooms for 5-10 minutes longer.
- Summer, Autumn, Winter, Spring
15 Minutes
10 Minutes
2 People
- 20g unsalted butter
- 2 tablespoon olive oil
- 200g mixed mushrooms, such as oyster and shiitake
- Peel and juice of half a lemon
- 2 thyme sprigs
- 1 tablespoons chopped flat-leaf parsley
- Sea salt
- Black pepper
- 2 slices of sour dough bread
- Cheese sauce:
- 100g goat curd
- 80g tasty cheddar cheese or gryuere, coarsely grated (about 1 cup)
- 40g parmesan, finely grated (about 1/3 cup)
- To make the cheese sauce, mix together the goat curd, tasty cheese and parmesan and Dijon mustard in a small bowl.
- Top prepare the mushrooms, remove the stems from shiitake and slice any large ones.
- Melt the butter and oil in a frying pan over a medium heat. Add the mushrooms, lemon peel and thyme sprigs and cook for 10 minutes until mushrooms are softened and lightly golden. Season with salt and freshly ground pepper. Add the lemon juice and stir through the parsley. Turn off the heat and set aside.
- Toast the bread slices until golden brown or done to your liking.
- Divide and spread the cheese sauce mixture over the top of bread slices, place under the preheated grill and cook until the top is bubbling and golden brown.
- Immediately transfer to serving plates and spoon over the sauteed mushrooms.
Serve immediately.