- 4 large slices sourdough bread
- 1 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 4 slices prosciutto
Prosciutto is sweet, delicate ham intended to be eaten raw. The word 'prosciutto' is the…
- knob of butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 350g mixed mushrooms
The mushroom is a fungus which comes in a wide range of varieties that belong to two distinct…
- 1 garlic clove, crushed
- 4 tbsp crème fraîche
- handful parsley leaves, finely chopped
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
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.