Creamy Mushroom Bruschetta

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Mushrooms are just brilliant to eat. They bring an earthiness in terms of flavour and go really well with a range of dishes both large and small. They are a great substitute for meat if you want to create a dish with substance. In particular, I found that mushrooms goes really well with garlic, parsley and chives.

This is another quick breakfast dish that is quite filling. What is also great about it is that it is light on the cream. Inside this light, flavoursome creamy sauce is butter, parsley and garlic.

The creamy mushrooms go really well with the sourdough bread.

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Prep: 10 mins

Cooking time: 8 mins

Serves:3-4

Ingredients

-4 Chestnut Mushrooms (chopped into slices).

-Spring onion (chopped into pieces).

-1 tsp Garlic Paste

-1 tsp Parsley

-1 knob of butter

-5 Tbsp double cream

-1 Sourdough bread (toast)

-Salt and pepper to taste.

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Instructions

1. Wash the mushrooms and wipe them with a tissue.

2. Wash the spring onion.

3. Chop the mushrooms into pieces.

4. Chop the spring onion into pieces.

5. Fry butter and garlic paste on a medium heat.

6. Place butter and spring onion in the pan until cooked.

7. Add 5 Tbsp cream (more if you prefer) to the frying pan.

8. Add 1 Tsp parsley.

9. Mix until the cream is a golden colour.

10. Serve on a plate with toast.

11. Garnish the mushrooms with parsley.

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