Creamy Mushrooms on Sourdough  | Daily Mail Online

A simple recipe full of intensely savoury (umami) flavour. You can use button mushrooms or mix it up with chestnut (brown cap) and larger portobello varieties if you wish

Serves 4

PREPARATION TIME 10 minutes

COOKING TIME 10 minutes

1 tsp rapeseed oil

1 small red onion, finely chopped

1 garlic clove, crushed

250g mushrooms, sliced

1 tsp fresh lemon thyme, chopped

finely grated zest of 1 unwaxed lemon

2 tbsp 0% fat unsweetened

Greek-style yogurt

TO SERVE

4 slices of wholemeal sourdough

a handful of fresh flat-leaf parsley, finely chopped

freshly ground black pepper

• Heat the oil in a large pan then fry the onion and garlic over a medium heat for 1-2 minutes, until softened.

•  Add the mushrooms and cook over a fairly high heat, stirring constantly, for 5-8 minutes until they brown and any liquid has evaporated.

•  Combine the thyme, lemon zest and yogurt in a small bowl.

•  Remove the mushrooms from the heat then stir in the yogurt mixture to coat.

•  Toast the bread and top with the hot mushrooms, some parsley and a grinding of black pepper.

Cook’s Tip

Wilted baby spinach leaves would be perfect to have with this. The mushrooms are also good as a pasta sauce, to serve two.

Nutrition Tip

Mushrooms can be a source of vitamin D, which helps the body absorb calcium.