Creamy garlic mushrooms on toast
A simple toast topped with a rich garlic mushroom sauce.
Allergens: contains cereals containing gluten, milk. Brands differ, so always check the labels on what you buy.
Per serving (approx.): 18g carbs · 4g sugars · 2g fibre. Estimates for carb counting, not medical advice. If you have diabetes, follow your GP or dietitian's advice.
Not every ingredient has a checked price at Aldi, Co-op, so they aren't compared here yet (more are checked every day). Lidl doesn't publish prices online, so it can't be compared.
Ingredients and prices
Swipe the table to see every supermarket.
| Ingredient | Asda | Tesco | Sainsbury's | Morrisons | Iceland |
|---|---|---|---|---|---|
| Chest mushroomsuse 200g | £1.07250g · £0.43 per 100g | £1.10250g · £0.44 per 100g | £1.65300g · £0.55 per 100g | £1.50340g · £0.44 per 100g | £1.00250g |
| Double creamuse 150ml | £2.10300ml · £0.70 per 100ml | £2.10300ml · £0.70 per 100ml | £3.00600ml · £0.50 per 100ml | £1.70300ml · £0.57 per 100ml | £1.96300ml · £0.65 per 100ml |
| Unsalted butterpack 250g · use 25g | £1.85£0.74 per 100g | £1.85£0.74 per 100g | £1.85£0.74 per 100g | £1.85£0.74 per 100g | £2.13£0.85 per 100g |
| Breadnot compared | – | – | – | – | – |
| Basket total (full packs) | £5.02 | £5.05 | £6.50 | £5.05 | £5.09 |
| Cost of what this recipe uses | £2.09 | £2.11 | £2.04 | £1.92 | £1.99 |
| Per serving | £0.52 | £0.53 | £0.51 | £0.48 | £0.50 |
Not compared (a price wasn't found at every shop, so it isn't in the totals): Bread.
From your cupboard
Not in the prices above. Check you have these before you start.
Prices checked on 5 October 2026 from each supermarket's own listing or a price-comparison site. Each shop's unit price (or pack size) is shown under its price, and "cost of what this recipe uses" compares like with like (tap a price to see its source). Cheapest in each row is ticked. Prices, offers and pack sizes change; loyalty-card prices are not included unless stated.
Method
The method is written for 4. For a different number, use the amounts in the table above.
- Weigh 200 g chest mushrooms, wipe them with a damp cloth, then slice them into 5 mm thick pieces. Place the sliced mushrooms in a bowl; this will make measuring easier later. Set aside.
- Toast the 4 slices of bread in a toaster or under a grill until golden and crisp, about 2–3 minutes. Keep the toast warm on a plate while you cook the mushrooms, to prevent it becoming soggy.
- Place a medium‑sized non‑stick frying pan (≈20 cm) on the hob over medium heat. Add 1 tbsp vegetable oil and 25 g unsalted butter; let the butter melt and foam, then add the sliced mushrooms, spreading them in a single layer.
- Cook the mushrooms, stirring occasionally, for 5–6 minutes until they turn a deep golden brown and any moisture has evaporated. Sprinkle with a pinch of salt and freshly ground black pepper, then pour in 150 ml double cream, stirring to combine.
- Reduce the heat to low and let the sauce simmer gently for 2–3 minutes, until it thickens and coats the back of a spoon. Taste and adjust seasoning if needed, adding a little more pepper or salt to suit your palate.
- Remove the pan from the hob; the mushroom mixture should be glossy, creamy and clinging to the mushrooms. Spoon an even portion (about 60 ml) onto each slice of toasted bread, spreading gently to the edges.
- If you like, finish with a light sprinkle of chopped fresh parsley for colour, then serve immediately while hot. The dish should be creamy, with the mushrooms still firm and the toast crunchy.
- If any leftovers remain, transfer them to an airtight container within 1–2 hours, cool quickly, then refrigerate. Eat within 48 hours; reheat in a saucepan over low heat, stirring until steaming hot, and do not reheat more than once.
Tips
- For a cheaper alternative, replace the double cream with 100 ml semi‑skimmed milk plus an extra 10 g butter; it still gives a rich mouthfeel.
- Batch‑cook the mushrooms and cream, portion into freezer‑safe bags, and freeze within 2 hours. Defrost in the fridge overnight and reheat once only, following the safe reheating steps.
- To make the dish gluten‑free, use gluten‑free bread or serve the creamy mushrooms over boiled rice; keep reheating guidelines the same.
Nothing wasted: your leftover ingredients
Supermarkets sell set pack sizes, so you'll have some ingredients left. Here's how to keep them, and other recipes here that use them up.
- Chest mushrooms · about 50g left
Keep in the fridge and use within a few days, or slice and freeze for stir-fries, curries and soups. Use it in: Chicken and mushroom pie, Beef stroganoff. - Double cream · about 100ml left
Keep in the fridge and use by the date on the pack; milk can also be frozen. Use it in: Creamy Lentil & Spinach, Rich Chocolate Mousse, Chicken Stroganoff. - Unsalted butter · about 225g left
Check the label: most raw ingredients can be frozen before their use-by date, and cupboard staples keep for months. Use it in: Banana muffins, Ginger Cake, Pad Thai with Chicken. - Bread · about 640g left
Freeze extra slices or wraps and toast or warm them from frozen. Use it in: French Bread Pizza, Chicken Nuggets, Crispy chilli chicken.
Storing leftovers
Cool leftovers and put them in the fridge or freezer within 1–2 hours. Eat fridge leftovers within 2 days, or freeze them. Defrost in the fridge and reheat only once, until steaming hot all the way through (Food Standards Agency guidance).