Why Has Britian Stopped Making This!?

There you go, that's a fantastic creamed mushroom on toast. Why has Britain forgotten this as a traditional English supper? Hi everyone, welcome to Backyard Chef. I'm Rick. Today, a forgotten British comfort dish. A forgotten British supper. And it's forgotten, you know. It was easily arranged back then. And it was always served on a table as supper. Now it has been forgotten by everyday households. but has returned or has survived as a bistro café dish. It's so easy to make. We're making creamed mushrooms on toast. So now the name has been changed from creamed mushrooms on toast that we all knew I mean, I've got some fantastic mushrooms here—look. Something like wild mushrooms on toasted soda bread or soda dough or whatever. So we're going to revive this as a British supper. And obviously it's worldwide. It's in the States, it's all over. However, not made much anymore. But there will be someone who will say I made it. Let's do it, come on. I have a few slices of crusty soda bread. There you go. Okay, we've got a little onion. We need to give it a fine dice. Nice and fine on this one, okay. Now I don't mean super fine, come on. Let's just relax about these finer things, you know. We're cooking at home. So it's nice and steady, come on. Just like that, nice and simple. Don't rush. You know, basically the onions—honestly, you can cut them as big as you like. If you want to see chunks of onion in there, go ahead. But you know, for sauces like this, the onion is usually hidden underneath the mushrooms, okay. That's it. Up there, back in that bowl. Ready to go. We have a garlic, a garlic clove. Now we want a mash on this. Alright, you can slash it across the top with your knife, big or small however you like. But this time we actually want it included there, not displayed as such. So you'll just mash it with your knife. Don't worry about it. You don't have to get any fancy masher out. There you go. That will do in there. Simple so far, isn't it? Now we want some parsley to sprinkle on at the end, you know. Nice little mincing over the parsley. You can use up to a tablespoon if you wish for this dish. It depends on whether you like parsley or not, you know. Some people don't like it. There you go. Now the important part of this is the mushrooms, okay. Now you want to be slicing big, quartering, dicing, leaving whole. You know you want to see mushrooms. These are actually quite firm. They're good mushrooms. So we've got a couple of small ones there. Look, we'll put those back in there. We're going to have a couple of halves. Of course we are. Once again, we want to see them. We'll slice these big ones thickly, like that. We'll cut this one into quarters or thirds. Quarter that. Make it up as you go along. You want to see mushrooms. And it's not just about sliced mushrooms. Slice thinly. They will vanish into the sauce. But you know they're there. That's our prep done. Let's get going. Bring in a pan that you are going to use. And we're going in that pan with some butter. Of course we are. Something like that. Let's have a flame war. Let's get cooking. Now we want this foaming in here. Okay. Nice little foam there. And we're in there with our mushrooms. Now the mushrooms go in. and you leave them in a single layer for a few minutes And then we're just going to start turning them. So get them in there. We want a good, dark browning here. Do not add salt. Do not add any salt here at all. They're going to cook out the moisture. but we don't want excessive moisture to brown these mushrooms. When you've had a couple of minutes Just start turning them. Now we want to apply a real dark brown on these mushrooms Okay. We want to go in there with our shallot or onion Whatever you're cooking with. In there. We'll have a couple of minutes there. Turn the heat down a bit now. We've been cooking on medium. We're not going to low, but low to medium. In there. Your garlic. Get that in. Now we're using dried thyme. So we're going to come around to those mushrooms. Like that. Once you've had about 30 seconds and you can start seeing a slight hint of it there It's all in. Okay. Now we want to proceed with a low flame. Let's just pull out a couple of those for show. In there. Splash of Worcestershire. Dijon or English. There's your cream. And just bring it all in. A little bit of cooking going on here on low. Just make it thicker. Put your toast or your bread in the toaster. Now you season. A pinch of salt. Black pepper Here we go. Obviously adjust to taste but a good, hearty shake of black pepper for this one. Now for this one we want a little a small squeeze of lemon Now we don't want to make it sour or lemony. We're just enhancing the freshness. That is it. Here we go. There it is. Once you've got that nice sauce like that That's job done. That is flame off. Now what you can do You can take some parsley. And you can stir some in on that. and save some to spread on your toast. Come on. Let's have that in there. And then you have these little green flakes in there with that lovely creamy mushroom sauce. So it's a serve up. Come on. Okay. Let's be serving. On there. Some butter. Oh yeah. Beautiful. On there. Push it up a little more. Just put a little of those that were reserved. So we have some of those looking caramelized and dark. A little bit of parsley. On there. There you go. That is a fantastic creamed mushroom on toast. Why has Britain forgotten this as a traditional English supper? Mushrooms Mushrooms with an incredible crunch. Perfect. Come on. Let's get in here. Oh yes, please. And this is actually sourdough, to be fair. There you go. We're in. Mmm. That is absolutely mind-blowing. You know that little bit of freshness from that lemon. We've got that Dijon in there with the Worcestershire and our cream. Bang. What a flavorful sauce. Mmm. High-quality food. Easy to prepare and cook. Delicious. Full of flavor. It's not bland. One of the best. If you like what we're doing, share it with your friends. Tell them how easy it is to make this forgotten British classic. Creamed mushrooms on toast. If you like what we're doing, give us a big thumbs up. Subscribe to the channel. Ring that bell. See you in the next video. That is simply amazing.