LEVEL:
SERVES:
TOTAL TIME:
PREP TIME:
COOK TIME:
EASY
2
15 MINS
05 MINS
10 MINS
INGREDIENTS
4 tbsp butter, softened
2 slices Sunbake Sourdough Loaf
1 punnet (250g) portabellini mushrooms, quartered
2 sprigs fresh thyme, leaves removed (optional)
Salt & pepper, to taste
¾ cup cream
SERVING SUGGESTION:
Fresh herbs
METHOD
1. Using 2 tablespoons, spread the softened butter over each side of Sunbake Sourdough Loaf slices, ensuring it’s spread evenly from crust to crust.
2. Add the buttered bread, one slice at a time, to a pan on medium heat and toast it on each side until golden brown and crispy.
Set the 2 slices of toast aside.
3. Turn the heat up to medium- high and add the remaining 2 tablespoons of butter along with the chopped mushrooms. Sauté the mushrooms for 2-3 minutes until golden brown. *Chef’s tip: a hot pan will ensure the mushroom brown, without releasing excess water.
4. Add the optional thyme and salt & pepper and stir for a minute until fragrant. Add the cream and allow it to simmer and reduce for 2-3 minutes until slightly thick and velvety.
5. Spoon the creamy mushrooms over the prepared toast. Garnish with fresh herbs and ENJOY!
5-Ingredient Creamy Mushroom Toast
LEVEL:
EASY
SERVES:
2
TOTAL TIME:
15 MINS
PREP TIME:
05 MINS
COOK TIME:
10 MINS
5-Ingredient Creamy Mushroom Toast
INGREDIENTS
4 tbsp butter, softened
2 slices Sunbake Sourdough Loaf
1 punnet (250g) portabellini mushrooms, quartered
2 sprigs fresh thyme, leaves removed (optional)
Salt & pepper, to taste
¾ cup cream
SERVING SUGGESTION:
Fresh herbs
METHOD
1. Using 2 tablespoons, spread the softened butter over each side of Sunbake Sourdough Loaf slices, ensuring it’s spread evenly from crust to crust.
2. Add the buttered bread, one slice at a time, to a pan on medium heat and toast it on each side until golden brown and crispy.
Set the 2 slices of toast aside.
3. Turn the heat up to medium- high and add the remaining 2 tablespoons of butter along with the chopped mushrooms. Sauté the mushrooms for 2-3 minutes until golden brown. *Chef’s tip: a hot pan will ensure the mushroom brown, without releasing excess water.
4. Add the optional thyme and salt & pepper and stir for a minute until fragrant. Add the cream and allow it to simmer and reduce for 2-3 minutes until slightly thick and velvety.
5. Spoon the creamy mushrooms over the prepared toast. Garnish with fresh herbs and ENJOY!