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