Creamy Mushrooms On Toast
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
- 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.
Stir in the Tatua Crème Fraiche or Tatua Sour Cream and parsley and season to taste with the salt and pepper.
Meanwhile, barbecue or cook the bread slices on a preheated grill pan until they are crisp and golden-brown on each side.
Serve the toast with the creamy mushrooms on top.
Made in 20 minutes. Serves 2.