Mushrooms on toast
The ultimate comfort dish - earthy mushrooms piled on toast topped with crisp, succulent prosciutto
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 10 mins
Cook 10 mins
- 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.
280 kcalories, protein 9g, carbohydrate 28g, fat 16 g, saturated fat 8g, fibre 3g, sugar 1g, salt 1.37 g
Recipe from Good Food magazine, October 2009.
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http://www.bbcgoodfood.com/recipes/12800/
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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
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Difficulty and servings
Serves 4
Preparation and cooking times
Prep 10 mins
Cook 10 mins
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
280 kcalories, protein 9g, carbohydrate 28g, fat 16 g, saturated fat 8g, fibre 3g, sugar 1g, salt 1.37 g
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25 December 2009
steviemeade rated this recipe
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15 July 2010
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19 October 2010
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30 March 2011
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11 February 2013
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