MUSHROOMS ON TOAST
PREPARATION: 10min ~ COOK: 10min ~ READY IN: 20min
INGREDIENTS (SERVES 2)
1 garlic clove, sliced
2-3 portobello mushroom, cut into chunks
8 swiss brown mushrooms, halved
2 field mushrooms, cut into chunks
Hillfarm canola oil
few sprigs of thyme, leaves only
1/2 cup creme fraiche
handful of parsley, roughly chopped
In a oiled pan over a medium heat cook the mushrooms until they have caramelised. Add the thyme and creme fraiche, stir it through and turn the heat off.
Sprinkle the parsley on top and give it one last stir. Serve with toast.