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Photo of Creamy mushrooms on toast by WW

Creamy mushrooms on toast

6
PersonalPoints™ per serving
Total Time
15 min
Prep
5 min
Cook
10 min
Serves
1
Difficulty
Easy
Earthy mushrooms stirred through a creamy, tarragon sauce and served on sourdough.

Ingredients

Calorie controlled cooking spray

4 spray(s)

Mushrooms

125 g, mixed, larger ones sliced

Wholegrain Mustard

1½ teaspoons, heaped

Reduced Fat Soured Cream

4 tablespoons, level

Lemon(s)

¼ zest(s) of 1, Finely grated, plus wedges to serve

Tarragon, fresh

1 teaspoons, roughly chopped, plus a little extra to garnish

Sourdough Bread

1 serving(s)

Garlic

1 clove(s), halved

Spinach

10 g, to serve

Rocket

10 g, to serve

Watercress

10 g, to serve

Instructions

  1. Mist a small nonstick frying pan with cooking spray and fry the mushrooms for 5-6 minutes until tender and golden.
  2. Combine the mustard, soured cream and most of the lemon zest, then add to the frying pan. Stir to combine then season and stir in the tarragon. Cook for 1-2 minutes until warm.
  3. Meanwhile, toast the sourdough and rub with the cut sides of the garlic clove.
  4. Spoon the mushroom mixture over the toast and garnish with the extra tarragon. Add the remaining lemon zest to the salad alongside the toast, with the lemon wedges on the side.

Notes

The creamy mushroom mixture also works well with pasta instead of the sourdough. To serve 1, cook 60g dried wholewheat pasta to pack instructions, then drain and toss through the mushroom mixture – using a little of the pasta cooking water to loosen the sauce.

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