Creamy herb mushroom toasts
- 20g butter
- 2tbsp olive oil
- 1 shallot, finely chopped
- 1 clove garlic, crushed
- 1tsp chopped parsley
- ½tsp thyme
- Baker’s Selection Sourdough Batard, cut into 8 x 1cm-thick slices
- 150g Extra Special Baby Portobello Mushrooms
- 20ml white wine
- 2tbsp 50% less fat crème fraîche
- Green salad, to serve
Preheat the grill to high.
Over a medium heat, melt the butter and 1tbsp of the oil in a frying pan. Add the shallot, garlic, parsley and thyme, fry for 8 mins until soft, stirring occasionally.
Meanwhile, put the slices of bread on a baking tray and drizzle over the rest of the oil. Grill for 1 min on each side, until golden.
Add the mushrooms to the pan and turn up the heat. Sauté for 5-8 mins until golden. Add the wine, cook to reduce by half, then stir in the crème fraîche.
Divide the toast between 4 plates, then pile the mushrooms on top. Serve with a little green salad.