Garlic mushrooms on sourdough toast
The UK and Ireland Mushrooms Producers has partnered with Natalie Seldon to inspire the nation to cook mood boosting, flavourful food that highlights the versatility and nutritional benefits of mushrooms in recipes. For inspiration on how to use tasty mushrooms in an array of meals, head to the Made with Mushrooms website.
200 g button or brown chestnut mushrooms, sliced
knob of vegan butter
2 garlic cloves, crushed
a few sprigs of thyme, leaves removed
2 large slices of sourdough
1 tbsp vegan creme fraiche or vegan double cream
small handful of flat leaf parsley, roughly chopped
1 x 90g jar Sacla ‘nduja pesto (you can substitute with ‘nduja paste or a tomato/chilli jam)
Over a medium heat, melt the butter in a pan and cook the garlic for 20 seconds. Add the mushrooms and thyme, then stir for a few minutes until the mushrooms are soft and start to golden at the edges. Meanwhile, toast the sourdough.
Finally add the creme fraiche and parsley to the pan, season to taste. When ready to serve, spread a layer of ‘nduja paste onto each sourdough slice (about ½ tbsp or add more if you like heat), then top with the mushroom mixture and a few more fresh herbs if you wish.
Categories:Sides and Snacks