'Posh' Mushrooms on Toast is what Dave christened my way of using up the mushrooms and cream we had in the fridge.
The evening before, I had been looking through A Treasury of Great Recipes by Vincent and Mary Price, one of the greatest cookery books ever written. So, their recipe for Mushrooms in Cream popped into my head. I looked it up and decided to use it as a starting point, with a few additions.
salt and pepper
1 garlic clove, crushed
75ml double cream
3 sprigs of fresh thyme
Heat the butter in a pan until it foams.
Add the mushrooms and toss to make sure they are all coated, then allow them to cook for a couple of minutes, stirring occasionally.
Add the garlic and cook for a minute more.
Then pour over the cream and sprinkle in leaves from two of the sprigs of thyme. Bring to the boil.
Turn down and allow to simmer for about 5 minutes, stirring every now and then until it thickens. Season to taste.
Meanwhile, toast the bread.
When ready, serve the mushrooms on top with the rest of the thyme. (I even served it on a piece of sliced bread taken from the freezer. To make this a lovely snack, lunch or starter, use fresh crusty bread.)