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Mushrooms with Parsley Sauce

Serves 1 large or 2 small


  • 125g mushrooms
  • salt and freshly ground black pepper to taste
  • 2 tablespoons Australian light sour cream
  • 1 tablespoon chopped parsley
  • 2 slices lightly buttered wholemeal toast
Download Recipe (PDF)


  1. Cut mushrooms into bite size pieces and place into a saucepan with a small amount of water until softened. Season with salt and pepper. Remove mushrooms from pan and set aside to keep warm. Add sour cream and parsley to pan and stir mixing in the mushroom juices over a gentle heat until heated through. Do not boil. Spoon sauce over mushrooms and serve on buttered toast.


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