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Creamy herbed mushrooms on home-made crumpets

Brunching at home? These creamy herbed mushrooms on home-made crumpets are the perfect meat-free savoury treats to serve your guests.


For the creamy herbed mushrooms
3 tbsp olive oil
3 tbsp butter
800 g brown mushrooms, thinly sliced
2 garlic cloves, minced
1 cup cream
½ cup grated white Cheddar
¼ cup chives, chopped
¼ cup parsley, chopped
2 tbsp origanum, chopped
For the crumpets
1 tsp sugar
1 tbsp instant dry yeast
1 cup warm milk
1 cup bread flour
1 cup wholewheat flour
1 tsp salt
1 cup warm water
½ tsp bicarbonate of soda
To serve
Chopped chives
Pea shoots (optional)

For the creamy herbed mushrooms
1. Add the oil and butter to a large frying pan over medium heat. Add the mushrooms and fry until soft and brown and the liquid has evaporated, about 10 minutes.
2. Add the garlic and cook for another minute. Stir in the cream, cheese, chives, parsley and origanum.
3. Allow to simmer for at least 7 minutes to thicken slightly. Set aside.
For the crumpets
1. Mix the sugar and yeast into the warm milk. Set aside for 5 minutes.
2. In a large mixing bowl, mix the flours and salt together. Pour the yeast mixture into the flour, and combine to form a thick dough.
3. Cover the dough with cling film and allow to proof in a warm spot for 45 minutes, or until doubled in size.
4. Mix the warm water and bicarbonate of soda together and add to the proofed dough. Stir the mixture until most of the lumps are gone and dough is smooth.
5. Cover and allow to proof in a warm spot for a further 30 minutes or until bubbles form.
6. Lightly grease a non-stick pan with cooking spray and place over medium-low heat. Dollop spoonfuls of batter into the pan and cook for 8–10 minutes, until the top starts to form a skin and air bubbles appear. Adjust heat accordingly.
7. Flip the crumpets and cook for 1–2 minutes, until lightly brown on the other side.
To serve
1. Spoon the cooked mushrooms over the toasted crumpets. Garnish with extra chives and pea shoots, if using, and serve immediately.

Recipe & styling: Jezza-Rae Larsen
Photography: Sean Dollery //

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