Garlic Philly Mushrooms on Toast

A recipe developed exclusively for Philadelphia Professional by Aaron Watson
11 min
Prep time
15 min
Total time


    The makings of the

    Garlic Philly Mushrooms on Toast

    1. 1

      Make up 100 ml of mushroom stock with a bouillon cube and boiling water.

    2. 2

      Clean the mushrooms using a wooden mushroom brush and cut into either halves or quarters depending on the size.

    3. 3

      Peel and finely dice the garlic cloves.

    4. 4

      Heat the oil in a large frying pan on a high heat and add the mushrooms for a couple of minutes until they have coloured up a little.

    5. 5

      Turn the heat down to low and add the garlic, thyme and half of the salt and pepper. Cook for 3 to 4 minutes whilst stirring to cook the garlic.

    6. 6

      Add the Philly and the mushroom stock and turn the heat up to medium, stir until all the Philly has melted and then turn the heat down to a simmer and leave to cook gently for 5 minutes until the sauce is the right consistency.

    7. 7

      Whilst waiting for the mushrooms to cook, take your French stick and slice into 2 equal halves, then slice each halve into 2 lengthways so you have 4 equal size slices.

    8. 8

      Now the mushrooms are cooked, add the rest of the salt and pepper and 10 g of the choppedparsley and turn off the heat.

    9. 9

      Toast your French stick under a preheated grill and then place in the centre of the plates and top with the mushrooms and a little drizzle of the sauce and garnish with the remaining 5 g of chopped parsley.


    It's time to get inspired!

    Hello Chef, you may not know it, but there’s so much more to Philadelphia than cheesecakes and bagels.

    Select your sector and download your free recipe book
    Enjoy creating
    Garlic Philly Mushrooms on Toast

    Nutritional Information

    Typical valuesPer Serving
    Energy1566.0 kJ
    Energy374.3 kcal
    Fat23.0 g
    Carb31.0 g
    Protein10.0 g
    Saturated fat11.0 g
    Salt1.5 g
    Dietary fibre3.2 g
    Sugars5.2 g