Creamy garlic mushrooms on toast

Simple but scrumptious - are these creamy mushrooms on toast the ultimate comfort food?

Preparation time

5 minutes

Cooking time

10 minutes




  • 2 tbsp olive oil
  • 25g butter
  • 2 garlic cloves, sliced
  • 250g small Portobello mushroom, sliced
  • 100ml Rodda’s Cornish Clotted Cream (perfect if you have some leftover!)
  • 2 tbsp parsley, chopped
  • 4 slices of ciabatta bread


  • Heat half the oil and butter in a shallow pan over a low heat. Add the garlic and cook gently for 1-2 minutes without colouring.
  • Add the mushroom slices and cook for 3-4 minutes until golden brown, stirring occasionally.
  • Add the Rodda’s Cornish Clotted Cream and parsley to the pan and bring to a simmer.
  • Heat a griddle pan until smoking. Drizzle the ciabatta with remaining oil and place on the griddle for 30 seconds to a minute until charred. Turn over and repeat.
  • To serve, place the toasted ciabatta bread on a plate and top with the creamy mushrooms. Garnish with chopped parsley.

Cornish Clotted Cream

Like Champagne, Cornish Clotted Cream is one of a small number of products to have its authenticity safe-guarded with a Protected Designation of Origin status. Therefore, Cornish Clotted Cream can only be made in Cornwall using local Cornish Milk and traditional Cornish processes. Rodda's Clotted Cream combines this with a secret cooking method - perfected over 120 years - that results in cream with a rich colour, silky thick texture and a delicate golden crust. Rodda’s Cornish clotted cream is available in most major supermarkets or online at

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