Creamy mushrooms

Creamy button mushrooms make a great snack on toast – quick and easy to make.

  • Prep:5 mins
    Cook:5 mins
  • Easy

Nutrition per serving

  • kcal 0
  • fat 0g
  • saturates 0g
  • carbs 0g
  • sugars 0g
  • fibre 0g
  • protein 0g
  • salt 0g


  • 25g dried ceps
  • 100ml hot water
  • 50g unsalted butter
  • 400g button mushrooms, thickly sliced
  • 142ml carton double cream


  1. Soak dried ceps in hot water for 5 mins. Strain ceps, keeping the liquid for the sauce. Squeeze ceps dry, then finely slice. Heat a large pan with unsalted butter until it just begins to foam, brown and bubble, add the button mushrooms, and the ceps. Sprinkle with salt if you want, then fry for 2-3 mins until lightly browned. Pour in the cep liquid and reduce until it becomes thick and syrupy. Stir in the double cream and boil for a min or so until sauce starts to thicken.

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