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Member recipe

Creamy Mushrooms On Toast

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Servings

Serves 1 - 2

This is a perfect indulgent lunch or brunch recipe

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Ingredients

  • 2 tbsp olive oil
  • 25g butter
  • 2 garlic clove, sliced
  • 250g small Portobello mushroom, sliced
  • 100ml Rodda's Cornish Clotted Cream
  • 2 tbsp parsley, chopped
  • 4 slice of ciabatta bread

Method

    1. Heat half the oil and butter in a shallow pan over a low heat. Add the garlic and cook gently for 1-2 minutes without colouring.
    2. Add the mushroom slices and cook for 3-4 minutes until golden brown, stirring occasionally.
    3. Add the Rodda’s Cornish Clotted Cream and parsley to the pan and bring to a simmer.
    4. Heat a griddle until smoking. Drizzle the ciabatta with remaining oil and place on the griddle for 30 seconds to a minute until charred. Turn over and repeat.
    5. To serve, place the toasted ciabatta bread on a plate and top with the creamy mushrooms.

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