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

    Add the sliced mushrooms and cook for 3-4 minutes until golden brown, stirring occasionally.

  • Step 2

    Add the clotted cream and parsley to the pan and bring to a simmer.

  • Step 3

    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 4

    To serve, place the toasted ciabatta bread on a plate and top with the creamy mushrooms.

  • Step 5

    Garnish with chopped parsley.

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