Creamy Parmesan Mushrooms on Sourdough
This is one of those dishes that I’ll make whenever we fancy something easy, comforting and incredibly delicious. It’s almost become an alternative to beans on toast in our home, and will likely be something we cook for years to come - for our children and beyond. A simple starter, if made smaller, and a filling, wholesome supper for quiet evenings in. It takes about 20 minutes to rustle up, and only uses a few simple ingredients and herbs, most of which you might already have in the cupboard.
This makes enough for two generous portions, but feel free to double up if cooking for guests.
Ingredients
2 large knobs of butter, plus a little extra for the sourdough
4 cloves of garlic, finely chopped
300g mushrooms, roughly chopped - I like to use woodland mushrooms
200ml double cream
1 teaspoon dried thyme
1 teaspoon dried oregano
50g grated parmesan, or a little more if you’re like me!
4 slices of sourdough (fresh or shop bought)
A handful of fresh parsley, roughly chopped
The Recipe
Melt the butter in a large ban, before adding garlic & mushrooms, cooking on a medium heat and stirring regularly for around 7 minutes.
Once cooked, stir in the double cream, thyme and oregano. If you like a lot of flavour add a little extra thyme, I usually do. Add a good pinch of salt and crack of black pepper, and let it bubble away for a few minutes until thickened. Stir through the parmesan, and add a splash more cream if you feel it needs loosening.
Whilst cooking, toast your sourdough ready to butter and top with the creamy, parmesan mushroom mix. Garnish with a sprinkling of parsley, and a little extra parmesan. Enjoy!
