Creamy Mushrooms On Toast
Ingredients
3 tsp butter
200g mushrooms (eg, portobello or button), sliced
2 cloves of garlic
100g Tatua Crème Fraiche or Tatua Sour Cream
2 tsp chopped fresh parsley
salt and freshly ground black pepper to taste
4 slices bruschetta, multigrain toast or ciabatta
olive oil spray
Method
- Heat the butter in a frypan over a medium heat.
- Add the mushrooms and cook them for 3-4 minutes.
- Add the garlic to the pan, reduce the heat to low and cook the mushrooms for a further 2-3 minutes until they are soft.
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Stir in the Tatua Crème Fraiche or Tatua Sour Cream and parsley and season to taste with the salt and pepper.
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Meanwhile, barbecue or cook the bread slices on a preheated grill pan until they are crisp and golden-brown on each side.
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Serve the toast with the creamy mushrooms on top.
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Made in 20 minutes. Serves 2.
