Garlic Mushrooms on Toast

Mushrooms fried with garlic, loosened into a creamy sauce with garlic-and-herb soft cheese and a splash of stock, and spooned onto toasted baguette. It is a fast British café breakfast or supper.

Untested: I have not cooked this one yet. It is here because the Mushrooms dive needed it, and it is adapted from the source named in the Notes.

Ingredients

• 2 teaspoons oil
• 500 g mushrooms, sliced
• 2 garlic cloves, crushed
• 150 g garlic-and-herb soft cheese (half a 300 g tub)
• 150 ml hot vegetable stock
• 2 small baguettes, split and toasted

Directions

1. Fry. Heat the oil and cook the mushrooms until their liquid has gone and they are browning. Add the garlic for the last minute.
2. Sauce. Stir in the soft cheese and the hot stock and simmer about 2 minutes, until creamy.
3. Serve. Spoon over the toasted baguettes.

Notes

Where this recipe came from Adapted from BBC Good Food Middle East, “Garlic mushrooms on toast” (bbcgoodfoodme.com). The quantities are theirs. The idea that this is a Victorian savoury is widely repeated but could not be verified.