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Creamy garlic mushrooms on toast

a classic combination made even more delicious

The partnership between garlic and mushrooms is always a hit so adding a hint of Cornish Clotted Cream just takes this dish to another level.

ingredients 7 ingredients
Prep 5 mins Cooking 10 mins
user icon Serves 2 people
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  • 2 tbsp olive oil
  • 25g butter
  • 2 garlic cloves, sliced
  • 250g small Portobello mushrooms, sliced
  • 100ml Rodda’s Cornish Clotted Cream
  • 2 tbsp parsley, chopped
  • 4 slice of ciabatta bread


  1. Heat half the oil and butter in a shallow pan over a low heat. Add the garlic and cook gently for 1-2 minutes without colouring.
  2. Add the mushroom slices and cook for 3-4 minutes until golden brown, stirring occasionally.
  3. Add the Rodda’s Cornish Clotted Cream and parsley to the pan and bring to a simmer.
  4. Heat a griddle until smoking. Drizzle the ciabatta with remaining oil and place on the griddle for 30 seconds to a minute until charred. Turn over and repeat.
  5. To serve, place the toasted ciabatta bread on a plate and top with the creamy mushrooms.
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