Creamed mushrooms on toast is a wonderful British vintage dish that is so rustically satisfying, wholesome and deliciously vegan.
It is so easy and quick to prepare this creamed mushroom recipe. Juicy cooked mushrooms are coated in a delicious creamy white sauce that is delicately flavoured with pantry staples such as white wine vinegar and mustard powder, before being packed onto crisp toasted bread.
Creamed mushrooms are perfect as a light meal, snack, side dish, or even as a starter for a special meal with little, dainty pieces of toast topped with a yummy creamy button mushroom.
Although, I do rather love eating leftover chilled creamed mushrooms straight from the refrigerator. So good.
Creamed mushrooms on toast prepared with plant milk and gluten-free flour [use whatever milk you prefer and of course any flour will do] served piled onto crisp, toasted, rustic wholemeal bread, and finished with fresh parsley and sliced spring onions.
Quick Origin of Creamed Mushrooms on Toast
Creamed mushrooms on toast is a British vintage classic that have been popular for hundreds of years, with recipes especially common in cookbooks dating from the 70s-90s. However, this tasty dish is slowly making a silent comeback.
Creamy mushrooms on toast was enjoyed either as a light meal or as part of a larger meal, likely around tea time [or dinner time] along with a nice cup of hot tea and other tasty morsels.
Many sources claim that it was the British middle and upper classes that originally enjoyed creamed mushrooms on toast as they had more free time, domestic help, and the financial freedom to enjoy a variety of food compared to the working classes who worked long hours for little financial gain so had to make do with plain and repetitive foods.
However, in modern times mushrooms can be bought relatively inexpensively and creamed mushrooms are a quick cook meal so is fuel efficient, and perfect for wholesome every-day meals.
Creamed mushrooms are similar in flavour and texture to the popular cream of mushroom soup and indeed creamed mushrooms can be simply thinned down to create a creamy mushroom soup.
Creamy mushroom soups and sauces originated hundreds of years ago, likely somewhere near of within the Italian or French regions, but it wasn't until 1934 that the North American Campbells Soup Company manufactured the first cans of Cream of Mushroom Soup.
If you love the flavour of cream of mushroom soup then you will absolutely adore this creamed mushroom recipe which is a delicious dairy-free adaptation.
Besides, mushrooms are amazing sources of plant-based nutrition as they are packed with immune enhancing antioxidants, as well as being good sources of vitamin D, potassium and protein. Mushrooms are just an amazing addition to your diet.
How to Prepare Creamed Mushrooms on Toast
Creamed mushrooms are perfect for a delicious snack, breakfast, brunch, side-dish or light lunch.
Although small dainty pieces of toast topped with a creamed button mushroom would be a wonderful easy starter or aperitif for a special meal.
Any variety of mushroom can be used. A reduced package of mushrooms or mushrooms that look slightly sad in the refrigerator can be revived with this tasty recipe.
Saute the mushrooms in melted vegan butter, margarine or oil until soft. Alternatively use a little veggie stock.
Stir through gluten-free plain flour [or plain/all-purpose], mustard powder [or nutritional yeast flakes] and season with a little salt and pepper.
Slowly pour in the plant milk, stirring all the time.
Bring the sauce to the boil, lower the heat to low, and simmer for 2-3 minutes.
Stir through a dash of white wine vinegar and check the seasoning.
If a thinner sauce is preferred simply stir through extra plant milk to loosen the sauce up.
Serve piled onto toasted bread.
Garnish with spring/green onions and a little chopped parsley.
Recipe Notes and FAQS
Storage
Creamed mushrooms can be stored in the refrigerator for up to 3 days. Or freeze for 2-3 months.
To reheat, a little extra plant milk will need to be added to the mushrooms to loosen up the sauce, as the sauce will continue to thicken up as it sits within the refrigerator.
Gently bring the creamy mushrooms to a simmer and reheat for 1-2 minutes until nice and hot throughout.
Absolutely. This recipe uses gluten-free plain flour blend [freee Dove's Farm] but of course any type of flour can be used.
Alternatively, omit the flour and replace the plant milk with thick plant cream which will help thicken the no-flour sauce.
Honestly, the best mushrooms for creamed mushrooms is whatever mushrooms you have available.
Many creamed mushroom recipes insist on expensive and hard to find mushroom varieties, especially fancy dried mushrooms, and serving these up on the finest toasted sour dough bread.
However, in my opinion any mushroom that is edible is a tasty mushroom, and subsequently any bread that you like for toast is the perfect mushroom vessel. Even canned or frozen mushrooms will do if that's what you have and like!
A plant milk that copes well with cooking is best for creamed mushrooms. Such as soya, oat, coconut, or rice milk. But really any plant milk that you like can be used, including home-made plant milk.
Alternatively use plant cream instead of plant milk for more luxurious tasting creamed mushrooms.
A few ideas:
* instead of mustard powder use a teaspoon of white miso paste or a tablespoon of nutritional yeast flakes. Nutritional yeast flakes may thicken up the sauce more so just add extra plant milk if necessary.
* use cornflour or cornstarch instead of flour
* use plant cream instead of plant milk
* replace the white wine vinegar with apple cider vinegar or a ½ teaspoon of lemon juice if necessary
* don't like cooking with oil or additional fats? simply use about ½ cup of veggie stock to saute the mushrooms
* any fresh herbs can be used to garnish the creamed mushrooms, so replace the parsley if preferred or omit the herbs
More old-fashioned yet deliciously easy creamed recipes:
Creamed 'beef' and Barley Stew
Creamed Mushrooms On Toast [Vintage recipe]
Equipment
- 1 fry pan or skillet or similar [non-stick]
Ingredients
- 1 tablespoon vegan margarine or vegan butter/rapeseed oil, etc [or replace with ½ cup veggie stock]
- 180 grams button mushrooms wiped clean with kitchen paper [or any variety of mushrooms chopped into even sized pieces]
- 1 tablespoon gluten-free plain flour or plain/all-purpose flour
- 200 mililitres plant milk such as soya/oat/rice etc [use extra if a thinner sauce preferred]
- ½ teaspoon mustard powder such as Coleman's
- ¾ teaspoon white wine vinegar
To serve
- 2 slices wholemeal bread toasted [gluten-free if necessary] spread with vegan butter or margarine if preferred
Garnish
- 1 tablespoon fresh parsley fine chopped
- 2 spring onions [green onions] thin sliced
Instructions
- Heat the vegan butter, margarine or oil within the fry pan or skillet. Alternatively heat the veggie stock.1 tablespoon vegan margarine
- Over a low-medium heat saute the mushrooms until soft, between 5-10 minutes or so. Exact times will depend on your mushrooms and what size they have been sliced.Stir frequently and if it looks like your mushrooms may stick to the pan, just add a few tablespoons of veggie stock or water.180 grams button mushrooms
- Turn the heat to low.Stir through the flour and mustard powder. Season with a little salt and pepper.1 tablespoon gluten-free plain flour, ½ teaspoon mustard powder
- Slowly add the plant milk, stirring all the time. Bring to a simmer and cook for 2-3 minutes to thicken up.200 mililitres plant milk
- Remove from the heat and mix through the white wine vinegar. Taste the sauce before adding any salt and pepper as it may not require any more.¾ teaspoon white wine vinegar
- If you prefer your sauce less thick, simply add extra plant milk and stir well until its the consistency you prefer.
- Serve the creamed mushrooms over toasted bread, and scatter a few sliced spring onions and a little chopped parsley over, if liked.2 slices wholemeal bread, 2 spring onions, 1 tablespoon fresh parsley
Notes
- Nutritional data is provided for guidance only and is not intended to be a strict absolute calculation as ingredients vary.
- Nutritional info includes the toasted wholemeal bread, spring onion and parsley garnish.
- If the wholemeal bread and garnishes are removed the estimated nutritional data per serving is 127kcal, 5g protein, 152mg calcium, 2g fibre, 6g fat, 15g carbs, 1mg iron.
- Store leftover creamed mushrooms within the refrigerator for up to 3 days.
- Or freeze for 2-3 months. Defrost completely before reheating.
- A little extra plant milk will need to be added to the creamed sauce before reheating as the sauce will continue to thicken as it stores.
- Reheat by gently bringing to a simmer and heating through for 1-2 minutes until piping hot.
- Or enjoy the chilled mushrooms straight from the refrigerator as a tasty, quick snack. Perhaps top the chilled creamy mushrooms onto a cracker, oat cake or rice cake.
- Use gluten-free plain flour and gluten-free bread for gluten-free creamed mushrooms on toast.
- Not a fan of mustard powder? Replace with a tablespoon of nutritional yeast flakes or a teaspoon of white miso paste [if your in the UK, Asda has small white miso paste jars for sale]. If using the miso do ensure that it is stirred through the sauce completely.
Nutrition
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