2 Course Brunch | Cheesy Mushroom Sourdough
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2 Course Brunch | Cheesy Mushroom Sourdough

2 Course Brunch | Cheesy Mushroom Sourdough

Serves 2 | with Peanut-Honey Cream Nutty Waffles

Take brunch to the next level with this epic 2 Course Brunch. Start with a creamy cheesy mushroom sourdough baguette. Follow that with extra nutty waffles dripping in peanut-honey cream and you're on to a winner!

Cereals containing gluten

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time40 minutes
Cooking time30 minutes


serving amount

1 unit(s)

SlooOW Stone Oven White Baguette

(Contains Cereals containing gluten, Sesame, Soya May contain Lupin, Milk, Nuts)

120 grams

Sliced Mushrooms

1 unit(s)

Garlic Clove

15 grams

Wild Mushroom Paste

150 grams

Creme Fraiche

(Contains Milk)

30 grams

Peanut Butter

(Contains Peanut May contain Nuts)

15 grams


25 grams

Salted Peanuts

(Contains Peanut May contain Nuts)

4 unit(s)

Waffle Amour Sugar Pearl Waffles

(Contains Soya, Cereals containing gluten, Egg May contain Milk, Nuts)

40 grams

Grated Hard Italian Style Cheese

(Contains Milk, Egg)

Not included in your delivery

75 milliliter(s)

Water for the Sauce


Nutritional information

Energy (kJ)3195 kJ
Energy (kcal)764 kcal
Fat54.1 g
of which saturates25.6 g
Carbohydrate49.5 g
of which sugars21.3 g
Protein21.3 g
Salt1.88 g
Always refer to the product label for the most accurate ingredient and allergen information.


Baking Tray
Garlic Press
Rolling Pin


Bake the Bread

a) Preheat your oven to 220°C/200°C fan/gas mark 7.

b) Slice the baguette in half lengthways, then pop onto a baking tray, cut-side up.

c) Bake on the middle shelf of the oven until toasted and golden, 10-12 mins.

Fry the Mushrooms

a) Meanwhile, heat a drizzle of oil in a large frying pan on high heat. Once hot, add the sliced mushrooms to the pan.

b) Season with salt and pepper and fry, stirring occasionally, until browned, 5-6 mins.

c) In the meantime, peel and grate the garlic (or use a garlic press). 

d) Once the mushrooms have browned, add the garlic to the pan and cook for 1 min more. 

Make the Peanut-Honey Cream

a) Stir the water for the sauce (see pantry for amount) and wild mushroom paste into the mushroom pan. TIP: If your wild mushroom paste has hardened, pop it in a bowl of hot water for 1 min.

b) Bring to the boil, then lower the heat and simmer until thickened, 3-4 mins. 

c) Meanwhile, mix half the creme fraiche, peanut butter and honey together in a small bowl. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.

d) Pop your peanut-honey cream into the fridge to chill until serving.


Get Cheesy

a) Once the mushroom sauce has thickened, stir in the remaining creme fraiche and the grated Italian style cheese. Simmer for 1 min, then cover with a lid or some foil and remove from the heat.

b) Crush the peanuts in the unopened sachet using a rolling pin. 

Stack it Up

a) Once the baguette has baked, allow to cook for 5 mins, then slice in half lengthways.

b) While the baguette cools, place 4 waffles onto a baking tray and onto the bottom shelf of the oven to warm through, 2-3 mins. TIP: Keep the remaining waffle for another recipe.

c) Spread the peanut-honey cream evenly over each warm waffle.

Brunch is Served

a) Stack 1 waffle on top of another, then share the 2 waffle stacks between 2 platesSprinkle over the chopped peanuts.

b) Share the baguette halves between 2 serving plates, separate to your nutty waffles. Evenly top with the cheesy mushrooms.

Your 2 course brunch is served! 


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