We've been making this mustard with the recipe unchanged in over 50 years it's that good, why change what works so well? This classic mushrooms on toast with a our Galloway Mustard could be a hearty lunch, an indulgent snack or a starter that slaps.
Garlic Butter Mushroom Toast with Galloway Mustard
Serves 4
Ingredients
- 60 g butter
- 2 garlic cloves
- 1 tbsp fresh parsley
- 1 lemon
- 4 thick slices sourdough bread
- 500 g mixed mushrooms
- 1 tbsp olive oil
- 60 ml double cream
- 2 tbsp Original Galloway Mustard
Preparation
1. Grate the garlic and mince the parsley. Mix them with the softened butter and season with salt.
2. Toast the sourdough bread in a skillet over medium heat until deeply golden and crisp on both sides. Set aside.
3. Tear the mushrooms into smaller pieces.
4. Heat the olive oil in the same skillet over medium-high heat. Add the mushrooms when the skillet is hot and cook until golden brown. Lower the heat, add the cream, 1 tbsp of lemon juice and the Original Galloway Mustard. Season with salt and black pepper and cook for 1 more minute.
5. Spread the garlic butter generously over the toasted sourdough.
6. Spoon the mushrooms over the garlic-buttered toast. Finish with a couple of small spoonfuls of mustard, fresh parsley, lemon zest, flaky salt and black pepper.