Creamy Madeira Mushrooms on Sourdough toast

by grainnep

OO&L Creamy Mushrooms

Mushrooms on toast were one of my mum’s favourite snacks and I inherited her love of them. If I was ever lucky enough to be at home with her during the day (like if I pulled a sickie), when she asked what I wanted for lunch, I would either ask for these or scrambled eggs on toast.
I know they are not everyone’s cup of tea but for me this is a perfect lunch dish and they are great with a steak. Try them flavoured with Madeira if you have it as it works so well with mushrooms then a splash of cream and a sprinkle of thyme together with some cherry tomatoes piled onto a thick slice of sourdough toast.
This would definitely be on the lunch menu if I owned a little coffee shop – Tasty, quick and easy, filling and nutritious.

Creamy Madeira Mushrooms on Sourdough
serves 1
2 Slices of rustic bread such as sourdough
350g mixed mushrooms
Handful of cherry tomatoes cut in half
100 ml single cream
30g butter
Splash of olive oil
Splash of Madeira
Sea salt
Freshly ground black pepper
1 tsp fresh chopped thyme

Pop your bread into the toaster on a low setting – you just want it lightly toasted
Clean the mushrooms by wiping gently with a tea towel and brushing any dirt off them
Put the butter and oil into a large hot pan and as soon as it starts to melt tip in the mushrooms. Reduce the heat to medium high and cook for a few minutes tossing over gently. Only when the mushrooms start to brown add the salt and pepper.
Add the cherry tomatoes and cook gently until they start to give.
Pour over the Madeira and let it bubble to cook off the alcohol.
Add the cream and stir gently to mix then cook for a few more minutes until the cream bubbles slightly, then turn down the heat, add the thyme and a final taste for seasoning.
Take your bread out of the toaster drizzle over a little more olive oil then ladle over the mushroom mix and enjoy!