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Wild Mushrooms in Cream Sauce on Toasted Multi-Seed Rolls

PH White Roll  Schnitzel_02.jpg

A delicious starter to enjoy over the festive season, served on Ready To Bake Multi-Seed Rolls, these wild mushrooms work just as well with an oat-based cream alternative for a vegan option.

Serves: 4

Takes: 30 minutes


  • 1-2 tbsp extra virgin olive oil or butter

  • 150g mixed wild mushrooms such as oyster, shitake, girolles

  • 1 clove garlic, crushed

  • 125ml double cream or vegan alternative

  • 1 tbsp chopped fresh flat parsley

  • Small bag mixed leaf and watercress salad

  • Small pot pomegranate seeds (or seeds from one fruit)

  • 3 tbsp extra virgin olive oil

  • 1 tbsp lemon juice or white wine vinegar

  • Pinch sea salt and black pepper


  1. Preheat the oven to 200°C fan. Place the Multi-Seed Rolls onto a baking tray and bake in the oven for 8 minutes

  2. Heat the butter or 1-2 tbsp olive oil in a large frying pan and add the mushrooms. Fry for a few minutes until just cooked and golden then stir in the garlic and cook for another minute. Turn down the heat to minimum and stir in the cream (or vegan alternative) and season with a pinch of salt and black pepper. Heat through then turn off the heat and stir through the parsley

  3. Meanwhile, split the Multi-Seed Rolls in half and lightly toast under the grill until golden. Arrange the leaves onto small plates and scatter over the pomegranate seeds. Mix together the oil, lemon juice or vinegar and a pinch of salt then drizzle the dressing over the salad. Place a toasted roll on to each plate

  4. Divide the creamy mushrooms between the rolls and grind over a little more black pepper before serving

Check out more winter recipes

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