Mushrooms on toast

10-30 minutes 4 servings 400 kcal or less brunch recipes butter creamy mushrooms crème fraîche easy recipes garlic clove garlic cloves lunch mushroom mushroom recipes mushrooms olive oil parsley prosciutto quick seasonal recipes snack sourdough bread

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Source

Ingredients

4 large slices sourdough bread

1 tbsp olive oil

4 slices prosciutto

knob of butter

350g mixed mushrooms

1 garlic clove, crushed

4 tbsp crème fraîche

handful parsley leaves, finely chopped

Method

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.

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.