Creamy Steak Spice Mushrooms on Sourdough

25 Aug, 2026

Creamy Steak Spice chestnut mushrooms on toasted sourdough with wilted spinach.

This quick mushroom recipe proves Steak Spice is useful far beyond beef. Garlic, tomato, pepper and chilli notes give chestnut mushrooms a deep, rounded flavour that works beautifully with cream.

Serve it for brunch, lunch or a speedy supper. Crisp sourdough and wilted spinach make it feel complete without turning a simple dish into a project.

🧾 Ingredients

400g chestnut mushrooms, sliced
1 tbsp Steak Spice
20g butter
1 tbsp olive oil
1 garlic clove, finely chopped
100ml crème fraîche
1 tsp Dijon mustard
4 thick slices sourdough bread
200g baby spinach
1 tsp lemon juice

🍴 Instructions

Toast the sourdough until crisp and keep warm.
Heat the oil and half the butter in a large frying pan over medium-high heat.
Add the mushrooms in a single layer and cook for 6–8 minutes, stirring only occasionally, until deeply golden.
Add the garlic and Steak Spice and cook for 1 minute.
Lower the heat and stir in the crème fraîche and mustard. Warm gently for 2 minutes, adding a splash of water if the sauce becomes too thick.
Melt the remaining butter in a separate pan, add the spinach and cook until just wilted. Finish with lemon juice.
Pile the creamy mushrooms onto the toast and serve with the spinach.

⏱️ Timings

Prep: 10 minutes
Cook: 15 minutes
Serves: 2

🥗 Serving Suggestions

Top with a softly poached egg for brunch, or serve alongside a dressed leaf salad for an easy supper.

💛 Why This Recipe Works

Cooking mushrooms in a wide hot pan lets their moisture evaporate so they brown rather than steam. Adding the seasoning after browning keeps its flavour vivid.

🛒 Get the Blend

Make this recipe with our Steak Spice.

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