Creamy garlic mushrooms on toast

  • Serves 2

This hearty little number is sure to go down well and, indulgent as it is, makes for a great Sunday brunch

Creamy garlic mushrooms


  • Olive oil 2 tbsp
  • Butter 25g
  • Garlic 2 cloves, sliced
  • Small portobello mushrooms 250g, sliced
  • Rodda’s Cornish clotted cream 100ml
  • Parsley 2 tbsp, chopped
  • Ciabatta bread 4 slices


  • Step 1

    Heat half the oil and butter in a shallow pan over a low heat. Add the garlic and cook gently for 1-2 minutes without colouring.

  • Step 2

    Add the sliced mushrooms and cook for 3-4 minutes until golden brown, stirring occasionally.

  • Step 3

    Add the clotted cream and parsley to the pan and bring to a simmer.

  • Step 4

    Meanwhile, heat a griddle pan until smoking. Drizzle the ciabatta with remaining oil and place on the griddle for 30 seconds to a minute until charred. Turn over and repeat.

  • Step 5

    To serve, place the toasted ciabatta bread on a plate and top with the creamy mushrooms.

  • Step 6

    Garnish with chopped parsley.