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    recipe image MUSHROOMS ON TOAST


    • 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

    Nutritional facts

    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.