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Janella Purcell

Creamy Mushrooms on Rye Bread

Creamy Mushrooms on Rye Bread
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This recipe is from Episode 16 of Good Chef Bad Chef Series 3

Serves 2

Ingredients

  • 1 ½ cups swiss mushrooms, cut in quarters
  • 1 tbsp olive oil
  • 1 clove garlic, chopped
  • ½ cup soy milk
  • 1 tsp thyme
  • 1 tbsp dill
  • 1 tbsp basil
  • 1 tbsp italian parsley
  • 1 pinch of sea salt
  • 2 thick slices of rye bread
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Method

  1. Heat your pan and add mushrooms, oil and garlic, stir and sauté until mushrooms are soft, about 1 min. Then add the milk, thyme and salt. Continue cooking for about 3 min or until almost all the milk has soaked into the mushrooms and they are tender.
  2. Meanwhile cook the bread, either in toaster or griddled pan.
  3. Place toast on plates and pour over the mushrooms.
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What do you think?

 
  • Ally54
    11 months ago

    This mushroom dish was fantastic! I used lite milk instead of soy milk! The herbs (thyme and parsley) further enhance the Swiss mushrooms. I had it with scrambled eggs! Thanks Janelle for a simple and nutritious breakfast dish

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