As with many of the recipes I share with you, it’s not always my first intention to do so, but instead, the fact that I’ve just fancied rustling up something particular for myself to eat, and when it turns out great, I get all giddy and think, Oooh, must tell you about it too! And that’s exactly what happened last weekend, when I whipped up some gluten free creamed mushrooms on toast for my lunch!
These creamed mushrooms on toast with that nice bit of ‘heat’ are absolutely gorgeous and so, so easy to pop together. And whilst they are the perfect lunch to whip up quickly for one, they would also be the ideal thing to serve up for a leisurely lunch too – when you are joined at the table by your favourite people.
A chilled glass of crisp white wine wouldn’t go a miss with this tasty lunch either……just perfect, to cut through the creaminess of this lovely 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 – I used Warburtons gluten free tiger bloomer which is an absolute cracker for this sort of dish!
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!
As always, my recipes are just the starting point, you may wish to switch and change things to your own taste. Quick example if cream isn’t your thing for this recipe, just miss it out along with the Dijon and then maybe add instead, some freshly grated garlic at the point that you add the chilli flakes…I’ve done this is in the past and it’s extremely good!
*Check this product to ensure no gluten containing ingredients, ‘may contain’ or ‘not suitable’ warnings on the pack. If in doubt leave it out.