Garlic Mushrooms On Toast with Sriracha Mayo

This one is for the garlic lovers, of which I’m sure there are many. The addition of dried spices provides a depth of flavour, whilst the coriander adds a little freshness. However, I know there are plenty of people who find coriander an unpleasant taste, in which case I’ve provided a few alternatives below. Any type of mushrooms is fine, but I think nice bread is essential to soak up the flavoursome juices from the mushrooms.

This is an easy and comforting dish, as it’s quick to prepare and cook and perfect with a glass of wine. It’s also a great lunchtime dish – in these days of lockdown and working from home, its useful to have dishes like this when you’re lacking in inspiration.


Garlic Mushrooms on Toast with Sriracha Mayo

This recipe serves one person, and takes around 10 minutes.

You will need:

  • 2 tbsp oil (I find olive oil is nicest)
  • Large handful of mushrooms (about 150g), chopped
  • 3 garlic cloves, 2 sliced, one kept whole
  • 2 tsp cumin seeds (or ground)
  • 2 tsp ground coriander
  • Handful of fresh coriander leaves
  • Slice of bread (preferably white bloomer)
  • Pinch of sea salt

For the mayo:

  • 2 tsp mayonaise
  • 1 tsp sriracha

Alternatives: If you aren’t a fan of coriander, leave out the ground coriander and replace the fresh with fresh parsley. As another, more European alternative, try replacing the cumin seeds and ground coriander with fresh lemon zest, and the fresh coriander with fresh tarragon or sage.

Begin by making the sriracha mayonnaise: simply combine the 2 tsp mayonnaise and 1 tsp sriracha.

Heat a frying pan on medium-high heat and add the 2 tbsp oil. Meanwhile, put your slice of bread in the toaster. Add the 150g sliced mushrooms to the pan and cook for 2-3 minutes on high heat until they start to turn golden.

Once soft, add in the 2 tsp cumin seeds, 2 tsp ground coriander, pinch of salt, and 2 cloves sliced garlic. Fry for a further 2 minutes, and add the chopped fresh coriander, leaving a little to sprinkle over at the end, and fry for one minute more.

Once your bread has toasted, take the remaining garlic clove and rub over the toast. Essentially, you are grating the garlic onto the toast, so you should use the whole clove.

Top the toast with the mushrooms, the remaining chopped coriander, and a spoonful of the sriracha mayo.

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