Ultimate Mushrooms On Toast

Serves 2

INGREDIENTS:

50g butter

450g chestnut or wild mushrooms, sliced

2 cloves of garlic, crushed

½ tbsp fresh thyme, finely chopped

80ml crème fraiche

Juice and zest of 1 lemon

2 large slices sourdough bread, toasted

1 tbsp flat leaf parsley, finely chopped

Sea salt and freshly ground black pepper

METHOD:

Place a frying pan over a medium heat and add the butter. Once the butter has melted stir in the sliced mushrooms. Toss and cook for five minutes, then add in the garlic and thyme, continue to cook for a further two minutes.

Next stir in the crème fraiche, zest and juice of 1 lemon. Season with sea salt and freshly ground black pepper (give an extra twist of pepper, as mushrooms love pepper!) and cook for another two minutes.

Spoon the creamed mushrooms over the hot toast and sprinkle the chopped flat leaf parsley on top.