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  • ServingsNot available


  • 75 ml Elmlea single cream light
  • 2 slices of toasted sourdough bread
  • 200 grams chestnut mushrooms
  • 1 clove garlic finely chopped
  • 2 sprigs of thyme
  • knob of Bertolli
  • a handful of fresh parsley
  • lemon juice
Energy (kcal)432 kcal
Energy (kJ)1806 kJ
Protein (g)17.3 g
Carbohydrate incl. fibre (g)58.5 g
Carbohydrate excl. fibre (g)54.8 g
Sugar (g)7.7 g
Fibre (g)3.7 g
Fat (g)16.2 g
Saturated fat (g)9.6 g
Unsaturated fat (g)1.0 g
Monounsaturated fat (g)0.3 g
Polyunsaturated fat (g)0.7 g
Trans fat (g)0.0 g
Cholesterol (mg)41 mg
Sodium (mg)455 mg
Salt (g)1.13 g
Vitamin A (IU)869 IU
Vitamin C (mg)21.7 mg
Calcium (mg)96 mg
Iron (mg)4.58 mg
Potassium (mg)1067 mg


  1. Heat large knob of Bertolli with a tbsp of oil in a frying pan over medium-high heat.
  2. When bubbles appear, add mushrooms and cook for 5 minutes until golden.
  3. Lower the heat and add garlic and thyme, salt and pepper and cook for a further 2 minutes.
  4. Turn the heat off and add Elmlea Single and parsley.
  5. Stir everything together and then finally add a squeeze of lemon.
  6. Spoon on to buttered toast and enjoy immediately.