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Photo of Creamy mushrooms on toast by WW

Creamy mushrooms on toast

10
Points®
Total Time
15 min
Prep
5 min
Cook
10 min
Serves
1
Difficulty
Easy
Earthy mushrooms stirred through a creamy, tarragon sauce and served on sourdough.

Ingredients

Mushrooms

1 cup(s), mixed, larger ones sliced

Whole grain mustard

1½ tsp

Light sour cream

2½ tbs

Lemon(s)

1 medium, (zested, plus wedges to serve)

Fresh tarragon

1 tsp, roughly chopped, plus extra to garnish

White sourdough bread

1 slice(s), (1 x 40g slice)

Garlic

1 clove(s), halved

Baby spinach

½ cup(s), to serve

Rocket

10 g, to serve

Watercress

10 g, to serve

Oil spray

1 x 3 second spray(s)

Instructions

  1. Lightly spray a small nonstick frying pan with oil. Cook mushrooms over medium heat for 5-6 minutes, until tender and golden. Meanwhile, combine mustard, sour cream and most of the lemon zest in a small bowl. Add to mushrooms along with tarragon and season with salt and pepper. Cook for a further 1-2 minutes, until warm.
  2. Toast sourdough and rub with the cut sides of the garlic clove. Spoon mushroom mixture over toast and sprinkle with extra tarragon. Serve with a salad of spinach, rocket and watercress, topped with remaining lemon zest and lemon wedges.

Notes

The creamy mushroom mixture also works well with pasta instead of the sourdough. To serve 1, cook 60g dried wholewheat pasta to pack instructions, then drain and toss through the mushroom mixture – using a little of the pasta cooking water to loosen the sauce.

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