Sometimes the best meals are simple and comforting. Am I right? Cue creamy mushrooms on toast. Keep them simple or make them fancy with a topping of rocket leaves and shaved parmesan.

Works well for meat-free Monday or an easy mid-week dinner. And the perfect meal for anyone on a budget or just someone who wants a healthier version of comfort food. Yet, mushrooms on toast can still work just as well as a bruschetta type dish for a get-together.

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Creamy Mushrooms on Toast (makes enough for 2)
400g mushrooms
1 clove garlic
1/4 cup cream
Dried or fresh thyme
4-6 pieces of bread (depending on the size of your loaf)
Two handfuls of washed and dried rocket/arugula/rucola leaves
Parmigiano-Reggiano

Start off by cleaning the mushrooms. You can do this with a soft brush, brushing off the dirt and trimming the end of the mushrooms. You can also very carefully wash the tops of the mushrooms. Be careful not to wet the underside of the mushroom if you're using water. They'll retain water and boil rather than fry when you put them on the pan.
Slice the mushrooms and set aside.
Finely mince the garlic. You can also use a garlic crusher, if you want a more intense garlic flavor.
Heat up a pan on medium-high heat. Add a knob of butter. I find that butter works better than oil for browning mushrooms, but use oil if you prefer. Add the garlic first for 1-2 minutes and stir. Then add the mushrooms and fry until golden.
Once golden, turn down the heat a little and add the cream, stirring. Season with salt, pepper and a pinch of dried or fresh thyme.
Leave the heat on low while you toast or grill your bread.
Once your bread is ready, it's time to plate up!
Start with your toast on your plate, then top with mushrooms.
Keep it simple: season with salt and pepper and enjoy!
Make it fancy: top with rocket leaves and use a peeler or grater to shave over some parmesan cheese. Season with pepper and enjoy!

#mushrooms #toast #meatfreemonday

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