Name: Creamy Mushrooms on Toast Recipe
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: 100 ml marsala wine; 2 tbsp olive oil; 120 g chestnut mushrooms (sliced); 120 ml chicken stock; 235 ml double cream (heavy cream); 1 tsp ground mustard; 1 tsp garlic granules; salt and black pepper (to taste); fresh parsley (chopped for garnish); 4 slices crusty bread

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Who could resist these creamy mushrooms on toast, made decadent and deliciously smooth with a splash of marsala wine?

Creamy marsala mushrooms on toast, made using Just a Splash marsala

Now, every now and then I come across a recipe idea that sounds absolutely delicious, but that has an ingredient I know I'm not likely to use again in a hurry, and that can mean that it's not cost-effective and ends up taking up much-needed space in the cupboard.

One such example is dishes that require alcohol. I'm certainly not averse to the odd glass of this or that, but it's rare that I'll want to drink sherry, rum or brandy, and they're fab to cook with. Trifle isn't the same without a hint of sherry, and without rum, Bananas Foster simply wouldn't be possible. The list goes on and that's why I'm excited to show you Just a Splash - neat little pouches expertly designed for just such a conundrum.

This creamy marsala mushrooms on toast is made with Just a Splash marsala, a culinary blend of alcohol

Sold in rather svelte 100ml pouches and costing just £1.99 each, Just a Splash means all the deliciousness and benefits of cooking with alcohol without the drawbacks. Ridding the need for pricey bottles languishing unused in the back of the cupboard, I can see why Just A Splash pouches won the ‘Best Ingredient Innovation’ World Food Innovation Awards 2017.

Currently available in Rum, Marsala, Sherry, Port and Brandy, the pouches have only been available in the UK for a short time, but I really expect them to take off - they're just so handy.

The marsala I used to create this creamy marsala mushrooms on toast adds the perfect kick to a meal that is silky, smooth and with the kind of unique taste you can only get when you venture outside of your usual ingredients.

And if you're wondering why alcohol can give food such a distinct, flavourful richness, what kind of dishes you could whip up or the science behind it then this video I've put together should have you covered.

Ingredients

100 ml (3.38 floz) marsala wine
2 tbsp (2 tablespoons) olive oil
120 g (4.23 oz) chestnut mushrooms sliced
120 ml (4.06 floz) chicken stock
235 ml (7.95 floz) double cream (heavy cream)
1 tsp (1 teaspoon) ground mustard
1 tsp (1 teaspoon) garlic granules
salt and black pepper to taste
fresh parsley chopped for garnish
4 slices crusty bread

Equipment

Instructions

Warm the olive oil to a medium-sized pan, over medium heat.

Add the mushrooms and sauté for 1 - 2 minutes.

Add the Just A Splash culinary Marsala.

Bring to a boil over medium-high heat for 1 - 2 minutes, allowing the alcohol to cook off a little.

Boiling the mushrooms flavoured with Just a Splash culinary marsala

Add the chicken stock, cream, ground mustard, garlic granules and a pinch of salt and pepper.

Preparing the creamy marsala mushrooms before topping toast

Bring to a boil, then reduce heat to a simmer for about 10-15 minutes until thick.

Meanwhile, slice and toast your bread until golden.

Add a little parsley into the sauce and stir through.

Parsley is added to the creamy marsala mushrooms

Arrange the toast on a plate and spoon the sauce on top.

Finish with a sprinkling of parsley.

Creamy marsala mushrooms on toast, topped with a sprinkle of parsley

Delicious! Have you tried creamy marsala mushrooms before?

If you have any fresh mushrooms leftover, don't let them go bad in the fridge. Mushrooms can be frozen!

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5 from 8 votes

Creamy Mushrooms on Toast Recipe

These creamy mushrooms on toast are a divine starter. It's a decadent, earthy and deliciously smooth sauce, flavoured with marsala wine and served on crisp white toast.

Prep Time5

Cook Time20

Total Time25

Course: Starters

Cuisine: Italian

Servings: 4 people

Author: Emily Leary

Ingredients

100 ml (3.38 floz) marsala wine
2 tbsp (2 tablespoons) olive oil
120 g (4.23 oz) chestnut mushrooms sliced
120 ml (4.06 floz) chicken stock
235 ml (7.95 floz) double cream (heavy cream)
1 tsp (1 teaspoon) ground mustard
1 tsp (1 teaspoon) garlic granules
salt and black pepper to taste
fresh parsley chopped for garnish
4 slices crusty bread

Equipment

Instructions

Warm the olive oil to a medium sized pan, over medium heat.
Add the mushrooms and sauté for 1 - 2 minutes.
Add the Just A Splash culinary Marsala and bring to a boil over medium-high heat for 1 - 2 minutes, allowing the alcohol to cook off a little.
Add the chicken stock, cream, ground mustard, garlic granules and a pinch of salt and pepper.
Bring to a boil, then reduce heat to a simmer for about 10-15 minutes until thick.
Meanwhile, slice and toast your bread until golden.
Add a little parsley into the sauce and stir through.
Arrange the toast on a plate and spoon the sauce on top.
Finish with a sprinkling of parsley.

Video

Nutrition

* Note: nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published. Information on this website should not be taken as medical advice. Cuisines identify the primary region of inspiration for a dish.

Tried this recipe?Snap a pic and tag @amummytoo on Instagram or tag @EmilyLearyCooks on Twitter. I can't wait to see your posts!

This is a commissioned post for Just A Splash.

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Looking for more ideas for starters? Try the starters, sides and dips section in my recipe index!

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Comments

5 from 8 votes (1 rating without comment)

Creamy mushrooms on toast

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Ingredients

Equipment

Instructions

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