Estimated Nutrition (whole recipe, rough)
Counts 3 of 4 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Spread | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 handfuls of cup or button mushrooms, washed and sliced
- 300ml semi-skimmed milk
- 4 slices wholemeal bread
- 4 teaspoons lower-fat spread
- 4 tablespoons cornflour
Directions
Put the mushrooms and milk into a saucepan, and heat until just boiling. Reduce the heat and simmer gently for 5 minutes.
Meanwhile toast the bread. Spread each slice with lower-fat spread.
Mix the cornflour with 2 tablespoons of cold water, then stir the mixture into the mushrooms. Heat until it thickens (this takes only a few seconds) and cook gently for 1 minute. Information: Another time, use the mushroom mixture as a delicious filling for omelettes.
Divide the mushrooms evenly between the slices of toast and serve straight away. Information: You can use regular or mini pitta breads instead of toast if you prefer. Warm the pittas first and stuff them with some shredded lettuce before spooning in the mushrooms.