Mushrooms On Toast Recipe
Sautéed portobello mushrooms, garlic and thyme cooked in a rich pesto cream butter sauce and served on toasted brioche
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Ingredients
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Ingredients
Method
Directions
- 1
Prepare the Ingredients
Clean the portobello mushrooms with a damp cloth and slice them into thick pieces. Mince the garlic cloves and set aside.
- 2
Sauté the Mushrooms
In a large skillet over medium heat, melt 2 tablespoons of butter. Add the sliced mushrooms and sauté for about 5-7 minutes until they are golden brown and tender.
- 3
- 4
Make the Cream Sauce
Reduce the heat to low and pour in the heavy cream and pesto sauce. Stir to combine and let it simmer for about 3-5 minutes until the sauce thickens slightly. Season with salt and black pepper to taste.
- 5
Toast the Brioche
While the sauce is simmering, toast the brioche slices until golden brown.
- 6
Assemble the Dish
Place the toasted brioche on plates and spoon the sautéed mushrooms and cream sauce generously over the top.
