Creamy Garlic Mushrooms On Toast

Creamy Garlic Mushrooms On Toast

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

  • 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

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.

Add the mushroom slices and cook for 3-4 minutes until golden brown, stirring occasionally.

Add the Rodda’s Cornish Clotted Cream and parsley to the pan and bring to a simmer.

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.

To serve, place the toasted ciabatta bread on a plate and top with the creamy mushrooms.

Back to recipes


  1. brenda says:

    Can you use normal cream, Im not sure what clotted cream is..Gosh im sorry to ask..Im a pain i no ..thanks Brenda

    1. belinda says:

      No problem Brenda, tou could use double cream although if you use clotted cream it makes this dish even more luxurious!

  2. susan Lloyd says:

    Beautiful simple recipe without loads of strange ingredients.

  3. Lucy Liddell says:

    How many people is this recipe for? Thanks

    1. belinda says:

      Hi Lucy, this recipe makes a lovely light bite for two people

Time: Prep time: 5 mins | Cooking time: 10 mins
Makes: Serves 2

products used

leave a comment

Your email will not be published