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Mushroom Stroganoff on toast

An old favourite with a modern healthy twist!

  • 3.75 Star
    rating
  • Timer Prep 5 min
    Cook 5 min
  • Chart 284.0 cal/
    serving
  • Chef hat Easy
    effort

Preparation

Thickly slice the chestnut mushrooms or flat mushrooms. Half and thinly sliced the red onions.

Method

  1. 1 Heat the oil in a non-stick wok or frying pan. Add the onion and mushrooms and toss over a high heat cooking for 3-4 minutes or until the mushrooms are tender.
  2. 2 Meanwhile toast the bread. Place onto two warmed plates.
  3. 3 Remove the mushrooms from the heat then stir in the mustard, seasoning to taste with 4 tbsp crème fraiche. Lightly fold through and pile onto the toast.
  4. 4 Drizzle the remaining tablespoon of cream over the mushrooms, snip on the fresh parsley and finish with a dusting of paprika.

4 Reviews

  • Sarah

    Lovely quick lunch recipe. Just lacked something in flavour...needs something..

  • Gem

    I also used more paprika, a change to egged for breakfast!

  • Michelle

    Delicious, quick and easy! I added extra smoked paprika and served it on pumpernickel which was lovely. Perfect for brunch or a light supper.

  • Miss Gemina

    Lacked something, maybe I under seasoned. I used pasta instead of toast to make the mushrooms go further.