Creamy garlic mushrooms on toast
This hearty little number is sure to go down well and, indulgent as it is, makes for a great Sunday brunch
Ingredients
- 2tbsp Olive oil
- 25g Butter
- 2 cloves of garlic sliced
- 250g Small portobello mushrooms sliced
- 100ml Rodda’s Cornish clotted cream
- 2tbsp Parsley chopped
- 4 slices of ciabatta bread
Method
Step 1
Heat half the oil and butter in a shallow pan over a low heat. Add the garlic and cook gently for 1-2 minutes without colouring.
Step 2
Add the sliced mushrooms and cook for 3-4 minutes until golden brown, stirring occasionally.
Step 3
Add the clotted cream and parsley to the pan and bring to a simmer.
Step 4
Meanwhile, heat a griddle pan until smoking. Drizzle the ciabatta with remaining oil and place on the griddle for 30 seconds to a minute until charred. Turn over and repeat.
Step 5
To serve, place the toasted ciabatta bread on a plate and top with the creamy mushrooms.
Step 6
Garnish with chopped parsley.
