Seasonal Garlic Mushrooms On Toast
Take simple garlic mushrooms on toast to a whole new level by using seasonal mushrooms. In this case, we use Saffron Milk Cap (çıntar).
- 4 slices crusty bread
- 250 g saffron milk cap (pine) mushrooms washed & chopped into bite-sized chunks
- 1 small onion peeled & finely chopped
- 2 whole red chillies finely chopped
- 1 clove garlic peeled & grated
- 1 knob butter
- 1 tbsp olive oil
- 4 tbsp whole milk or double cream
- ½ tsp sweet paprika
- salt & pepper to season
Add your olive oil and butter to a frying pan and place on a medium heat.
Add your garlic and onions to the pan and sauté for a few minutes until your onions start to become translucent. Season with salt and pepper as they cook.
As your onions begin to soften, add your mushrooms, chillies and paprika and stir them around to coat them in the butter and oil. Saffron milk cap mushrooms are quite robust so will need around 8-10 minutes to soften.
Now pour your milk over the mushrooms and onions and turn the heat to low.
Stir and allow to simmer for 3-4 minutes.
Meanwhile, lightly toast your bread and place on two plates.
Spoon the garlic mushrooms over the top of your toast and serve immediately.
- As with all of our recipes, the calories for our mushrooms on toast recipe are meant as a basic guide. Calorie count will vary depending on bread used, quantities and whether you use milk or cream.
- Our mushrooms on toast calorie count is based on the use of low fat milk and around 100g white bread.
- This is a seasonal recipe so you can make mushrooms on toast with whatever mushrooms are available at the time. Field mushrooms and chestnut mushrooms work well. Shiitake mushrooms are said to be a good substitute for the çıntar.