Ingredients
- 4 slices of sourdough bread, toasted
- 1 tablespoon of olive oil
- 1 tablespoon butter
- 250g mushrooms, sliced
- 2 cloves of garlic, crushed
- 4 tablespoons of creme fraiche
- Fresh parsley, chopped
- Salt and pepper to taste
- optional: ham hock
- 4 slices of sourdough bread, toasted
- 1 tablespoon of olive oil
- 1 tablespoon butter
- 250g mushrooms, sliced
- 2 cloves of garlic, crushed
- 4 tablespoons of creme fraiche
- Fresh parsley, chopped
- Salt and pepper to taste
- optional: ham hock
Heat a frying pan over medium heat and add the oil and butter.
Add the sliced mushrooms to the pan and cook for about 5-7 minutes until they start to turn golden brown. You don’t want to overcrowd the pan so worth doing this in batches.
Add the crushed garlic to the pan and sauté for about 1 minute until fragrant.
Stir in the creme fraiche and cook for an additional 2 minutes until heated through. Season with salt and pepper to taste.
While the mushrooms are cooking, toast the sourdough bread slices until golden brown.
Once toasted, place the sourdough slices on serving plates. Optional: add some ham hock onto the sourdough bread!
Spoon the mushrooms onto the toasted sourdough slices. Sprinkle fresh parsley over the top for added freshness and flavour. Serve immediately and enjoy!