Creamed mushrooms with a hint of chilli, served on gluten free toast

As with many of the recipes I share with you, it’s not always my first intention to do so, but instead that I’ve simply rustled something up that I fancy to eat, thoroughly enjoy it, and then HAVE to tell you about it! And that’s just what happened when I made this wonderfully tasty creamed mushrooms with a hint of chilli for my lunch.

These creamed mushrooms, with that nice bit of ‘heat’ from the added chilli, are absolutely gorgeous and SO easy to pop together. They’re the perfect thing to quickly whip up just for one, or make plenty and serve up for a leisurely lunch, when you’re maybe joined at the table by your favourite people. A chilled glass of crisp white wine wouldn’t go a miss these tasty mushrooms – perfect to cut through the creaminess of the sauce!

I know I’m forever banging on about Lurpak spreadable, but it’s just because I love it – and this quick lunch dish is no exception in benefiting from a spot of its deliciousness! I like to fry my mushrooms in a little Lurpak spreadable, as it gives them a lovely flavour and it also contains rapeseed oil, which prevents the butter from burning quite as quickly as standard block butters. 

Righty ho, here is my super simple recipe for creamy mushrooms with a chilli kick… just what you need for a spot-on gorgeous lunch! 

Ingredients (enough for 2)

350g washed and dried sliced chestnut mushrooms (or any other type that takes your fancy)
25g Lurpak spreadable butter
Sprinkle of *dried chilli flakes – optional and to taste
100ml double cream
1 teaspoon *Dijon mustard
Handful washed and freshly chopped parsley
Ground *black pepper
Finely grated lemon zest – optional, but so nice!!
2 thickly cut slices of gluten free bread 

Method

Slice your gluten free loaf and either have it in your dedicated gluten free toaster set to push down or on a clean grill pan, ready to toast, so you are all organised for toasting and serving up when the mushrooms are ready.

Melt the butter in a large frying pan. Add the chopped mushrooms and fry on quite a high heat for a minute or so. Add the chilli flakes, lower the heat and continue to cook until the mushrooms are golden brown. Add the cream and a spoonful of Dijon mustard. Turn the heat up again, the cream will then thicken, reduce down and change colour, coating the mushrooms nicely. Season to taste and spoon the mushrooms onto the freshly buttered, toasted bread, adding a generous scattering of freshly chopped parsley and a good twist of black pepper –  A little finely grated lemon zest over the top is rather fabulous too!

Thanks for checking out my quick and easy creamed mushrooms recipe. Hope you get around to giving it a go and you enjoy them as much as I do. 

For now,
Liz x

*Check this product to ensure that there are no gluten containing ingredients, ‘may contain’ or ‘not suitable’ for a coeliac/gluten free diet warnings on the pack.