• Prep Time 10-15 minutes
  • Cook Time 15-20 minutes
  • Serving For 4 People
  • Difficulty Easy

Recipe Description

Brown bread toasts topped with corn and mushroom mixture.


  • Corn kernels boiled – 1 1/2 cup
  • Button mushrooms – 20-22 no
  • Brown bread slices –  4 no
  • Butter – 1 tbsp + for the toasts
  • Oil – 1 tsp
  • Schezwan chutney – 3 tbsp
  • For garnishing-
  • Mint leaves



  1. Coarsely grind corn kernels and slice the mushrooms.
  2. Heat butter and oil in a non stick pan. Add mushrooms and cook for 3-4 minutes.
  3. Add schezwan chutney and mix well. Add ground corn and sauté for 1-2 minutes. Switch off the heat.
  4. Toast brown bread slices. Apply butter on the toasts. Spread the corn mushroom mixture on the toasts. Garnish with mint leaves and serve.

You may also like

15 mins 4 People Yield

Chicken Aloo Keema Dinners, Lunches

05 mins 2 People Yield
10 mins 4 People Yield
Harpal Sokhi


Fusion of Indian food with International Cuisine is what made Chef Harpal Singh Sokhi a sought after name within the Food industry. With a background of North India, Chef Harpal is a music lover and is fluent in English and five Indian regional languages - Hindi, Punjabi, Bengali, Oriya and Telugu.

Leave a Reply

Your email address will not be published. Required fields are marked *

one × four =