These tasty Mushrooms on Toast are so easy to make, are utterly delicious and will put a smile on your face.
2 slices of good quality gluten-free bread, toasted
½ pack of Kinsale Bay Food Co. Mushroom Soup
1 small onion, chopped
1-2 cloves garlic, minced
200g mushrooms (we used closed cup), sliced
1-2 tsp Dijon mustard
1 tbsp freshly chopped parsley or thyme
1 tbsp olive oil
In a frying pan, over a medium heat, sauté the onion and garlic until the onion turns translucent (you don’t want it to brown too much). Add the mushrooms and sauté for about 5-7 mins until they start browning on the edges, stirring regularly (at this stage you can continue until the mushrooms are as you like them). Add the Kinsale Bay Food Co. Mushroom Soup and mix well. Cook, while stirring, until the mix has reduced to a creamy consistency – on a medium to high heat that doesn’t take more than a few minutes. Add the mustard and season to taste before adding the chopped parsley or thyme.
Place the slice of toast on a plate and spoon the mushroom mix over the toast. Sprinkle with more parsley and serve with a nice side salad.
This also tastes lovely with sourdough bread if you are not a coeliac.