Creamy garlic mushrooms on toast
- Serves 2
This hearty little number is sure to go down well and, indulgent as it is, makes for a great Sunday brunch
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Ingredients
- Olive oil 2 tbsp
- Butter 25g
- Garlic 2 cloves, sliced
- Small portobello mushrooms 250g, sliced
- Rodda’s Cornish clotted cream 100ml
- Parsley 2 tbsp, chopped
- Ciabatta bread 4 slices
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.
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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.
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Step 5
To serve, place the toasted ciabatta bread on a plate and top with the creamy mushrooms.
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Step 6
Garnish with chopped parsley.
