• Prep Time 10 minutes
  • Cook Time 20 minutes
  • Serving For 2-4 people
  • Difficulty Easy
This recipe is best with
Anchor Extra Yield

Recipe Ingredient

  • 80g Anchor Unsalted Butter
  • 30g canola oil
  • 400g mixed mushrooms (cut into chunks)
  • 30g garlic (chopped)
  • 50g shallot (diced)
  • 100g Anchor UHT Extra Yield Cooking Cream
  • some thyme
  • some spring onion (finely sliced)
  • salt and black pepper (to taste)
  • 100g Perfect Italiano Aged Parmesan Grated
  • 6 pcs sourdough slices (toasted)


    To Cook Creamy Mushroom
  1. Melt Anchor unsalted butter with canola oil in a pan over high heat, add mushroom and sauté for 3 to 4 mins, until mushrooms are slightly brown
  2. Turn heat down to medium, add garlic and shallot and sauté for 2 to 3 mins, until shallots are just soften. Add Anchor Extra Yield Cooking Cream, stir well and when cream starts to boil, remove from heat
  3. Stir in finely sliced spring onion and thyme. Season salt and pepper to taste. Spoon the cooked mushroom on your toast
  4. Sprinkle PI Parmesan over the top and serve. Enjoy!

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