Creamy mushrooms on toast
6
Points®
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 teaspoon(s), heaped
Reduced fat soured cream
4 tablespoon(s), level
Lemon
¼ zest(s) of 1, Finely grated, plus wedges to serve
Tarragon, fresh
1 teaspoon(s), 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.
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