Mushrooms on toast
- Good Food team
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Serves 4
Easy
Prep: 10 mins
Cook: 10 mins
A star rating of 4.8 out of 5.32 ratingsRate
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The ultimate comfort dish - earthy mushrooms piled on toast topped with crisp, succulent prosciutto
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Ingredients
Nutrition
Units:
MetricUS
-
4 large slices sourdough bread
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1 tbsp olive oil
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4 slices prosciutto
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knob of butter
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350g mixed mushrooms
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1 garlic clove
crushed
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4 tbsp crème fraîche
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handful parsley
leaves, finely chopped
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Nutrition: per serving
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kcal280
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fat16g
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saturates8g
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carbs28g
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sugars1g
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fibre3g
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protein9g
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salt1.37g
low
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Method
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step 1
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.
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step 2
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.
ALSO DISCOVER
MUSHROOM GUIDE
Recipe from Good Food magazine, October 2009
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A star rating of 4.8 out of 5.32 ratings
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