Mushrooms on toast
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 4 large slices sourdough bread
- 1 tbsp olive oil
- 4 slices prosciutto
- knob of butter
- 350g mixed mushrooms
- 1 garlic clovecrushed
- 4 tbsp crème fraîche
- handful parsleyleaves, finely chopped
Nutrition: per serving
- kcal280
- fat16g
- saturates8g
- carbs28g
- sugars1g
- fibre3g
- protein9g
- salt1.37glow
Method
step 1
Toast the sourdough bread, cut each slice in half, then set aside. Heat a large frying pan with the olive oil. Fry the prosciutto in the pan for about 2 mins on each side until golden and crisp. Break into large pieces and set aside on some kitchen paper.
step 2
Add the butter to the pan followed by the mushrooms. Cook for 2 mins, then add the garlic and crème fraîche. Cook for 3-5 mins more until the mushrooms are soft and lightly coated in the crème fraîche. Stir through a little parsley. Pile up on the toasts and top with the prosciutto and more parsley.
