Creamy Mushrooms on Toast

by Susan Smith in , ,

Naturally low in calories, fat-free and packed with important nutrients (a mushroom has almost as much potassium as a small banana) Ancient Egyptians believed mushrooms were the ‘plant of immortality’. They are certainly hearty and filling, so eating mushrooms on our grain-free toast for breakfast is a double-whammy of goodness that can easily keep you going until lunch time and beyond.

The creamy mushroom tarragon sauce also works well with roast chicken. Alternatively, cook a selection of fresh vegetables (such as baby carrots, baby turnips, baby cauliflowers, broccoli florets, baby courgettes, sugar snaps peas or mange-tout) until they’re just tender and serve with the mushroom sauce for a light and healthy supper.

I think the very best crème fraîche for cooking is Rodda’s Cornish Crème Fraîche because it doesn't curdle at high temperatures. This makes Rodda’s Cornish Crème Fraîche a fantastically versatile ingredient for enriching sauces and soups. But that’s by no means all. It’s deliciously creamy texture and slightly tangy flavour eaten straight from the pot makes a very luxurious accompaniment for fresh fruit as well as our Spiced Fruit Pancakes with Orange & Apricot Syrup.

Creamy Mushrooms on Toast (Serves 4) (V)


680g fresh mixed mushrooms, e.g. button, chestnut, crimini and portabello

15g (1 tbsp) organic butter - plus extra for buttered toast

1 tbsp olive oil

200g (⅞ cup) full-fat crème fraîche

Large handful of fresh tarragon, finely chopped

Sea salt and freshly ground pepper

1-2 day old Grain-Free Bread, cut into 8 slices (about 1 cm thick)



Clean and slice the mushrooms. 

In a large non-stick frying pan melt the butter with the olive oil until foaming. 

Fry the mushrooms on a medium-high heat until soft and the juices have begun to run. Turn down the heat and cook a few moments more until the mushrooms are cooked through.

Take the pan off the heat and stir in the crème fraîche. Return to the heat and simmer gently until thickened and the sauce has reduced.

Add the seasoning and most of the chopped tarragon. Keep warm over a low heat whilst you make the toast. 

Slice the bread and toast on both sides. Butter one side only and place two pieces of toast on four warmed plates.

Gently reheat the sauce through, spoon onto the toast and sprinkle with the remaining tarragon. Serve immediately.


Carbohydrate 20g Protein 16g - per serving


Creamy Mushroom Sauce, without toast 

Carbohydrate 7g Protein 6g - per serving