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Creamy mushrooms on toast | The bakery by Knife & Fork

Creamy mushrooms on toast

Creamy mushrooms on toast

Creamy mushrooms on gluten free sourdough toast

INGREDIENTS - serves 2

25g butter

1 tablespoon of oil

1 small red onion finely chopped

1 sprig of fresh thyme

½ a clove of garlic - crushed (optional)

250g mushrooms - roughly chopped or sliced

300ml double cream

sea salt and freshly ground

black pepper




  1. Put the olive oil & butter in a saucepan & heat until the butter melts.
  2. Add the red onion & thyme & cook until the onion has softened – 10 to 15 minutes or so.  Do this slowly, so the onions are soft but do not burn.
  3. Add the garlic, if using, and cook with the onions for a minute & then add the mushrooms. Cook until they begin to release the water in them
  4. Add the cream & continue to cook until reduced by half, then season with salt and pepper.



This can be done well in advance.


When it comes to serving:


  1. Re-heat your mushrooms mixture.
  2. Slice your bread and toast it and butter it.
  3. Pop the mushroom mixture on top.



  • Stir baby leaf spinach through the mushroom mixture until it wilts whilst re-heating.
  • Add herbs – parsley, chives, thyme.
  • Grate cheese on top and pop under the grill or just shave parmesan over the top
  • Not vegetarian but fry off some lardons and add these
  • Top with poached eggs
  • Serve with a side of asparagus or a lovely green salad