Mushrooms on Toast

Prep time: 15 mins | Serves: 2

Ingredients

• 300g Mixed Mushrooms (sliced)

• 30g Unsalted Butter

• 15g Extra Virgin Olive Oil

• 10g Fresh Garlic (finely chopped)

• 20g Shallot (finely diced)

• 60g Crème Fraîche (or double cream)

• 10g Fresh Parsley (chopped)

• 4g Sea Salt

• 2g Freshly Ground Black Pepper

• 2 Slices Sourdough Bread

• 1 Lemon (zest & juice)

Method

1. Heat the butter and olive oil in a pan over medium-high heat. Add the shallot and garlic, cooking until soft and fragrant.

2. Toss in the mushrooms and cook for 6–8 minutes, stirring occasionally, until light golden brown and their juices have reduced.

3. Stir in the crème fraîche, season with lemon zest, lemon juice, salt and pepper, and simmer gently for 1–2 minutes.

4. Toast the sourdough until crisp, then pile the creamy mushrooms on top. Sprinkle with fresh parsley and serve immediately.

Storage

Best eaten fresh! If needed, store the mushroom mix (without the toast) in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan, adding a splash of cream or stock to loosen. Avoid freezing as the cream can split.