Jenny Bristow

Ireland's good food Ambassador

Warm Crusty Bread with Creamy Pan Fried Mushrooms in Sage, Cider and Garlic

Warm Crusty Bread with Creamy Pan Fried Mushrooms in Sage, Cider and Garlic

Added on

Serves: 2


With the summer months we have had here I have turned my thinking to some snack dishes with organic mushrooms that just fill that gap. At Orchard Organics John McArdle is continuing to grow and source more and more products with that authentic flavour of natural goodness.

This is just one of those dishes that will become a family standby. It is my grown up version of mushrooms on toast but you could serve from breakfast to a dinner party but best of all it is just a great snack for any time of day.


  • 500g/1lb Orchard Organic Mushrooms (washed, dried and sliced)
  • 25g/1oz butter
  • 2 cloves garlic finely chopped
  • 250ml/½pt cream
  • 125ml/¼pt cider (dry)
  • 4 sage leaves finely chopped
  • 2-3 spring onions finely chopped
  • ½ a lemon (rind only) optional


Mushrooms are cooked best at a higher temperature.

Toast the bread first as this dish cooks quickly, then keep warm sprinkled with a little olive oil if you prefer.

To Cook Mushrooms

Melt the butter in a large pan then add the sliced mushrooms and garlic. Cook for 2-3 minutes until they begin to colour. Add the cider and sage leaves and cook for 1 minute reducing the liquid down a little by cooking. Add the cream, spring onions and lemon rind. Cook for 1-2 minutes until slightly thickened and creamy then serve over the top of the warm crusty bread.

A few Great Ideas with Mushrooms

As a Snack

Prepare the mushrooms, brush with melted butter and top with blue cheese. Cook below a hot grill for 3-4 minutes.

As a Salad

Mushrooms cooked in a little butter for 2-3 minutes then cook slighty and mix with 125ml/¼ pot yoghurt, 2 dsp lemon juice, 4 dsp parsley or coriander.

As a Main Course Dish

Use in a tart or pie with onion. Great in a stir fry with broccoli, they will spice up many a pasta dish and ideal in a vegetarian lasagne with pine nuts and spinach.

As a Sauce

A mushroom sauce is just great with steak, chicken or pork. To liven it up add a little freshly chopped coriander or chopped red onion.


Good mushrooms have firm, creamy beige tops and velvety dark brown grills underneath. When combined with the true flavour from John McArdles produce at Orchard Organics then you have an ingredient worth using in many more ways than you thought.

The ability of mushrooms to soak up flavours is one of their greater strengths. Simply cooked with butter and a little garlic there is no better supper when served with good quality warm toasted bread.

Remove from the packaging if you need to keep them for a couple of days and ideally store them in the salad crisper at the bottom of the fridge. Best of all do not store them in plastic as they tend to perspire and wilt easily.