lunch
Creamy Smoked Garlic Mushrooms on Toast
Info
Creamy Smoked Garlic and Parmesan mushrooms served on sourdough toast, with the secret ingredient, our Smoked Garlic Granules, bringing rich depth of flavour, then finished with fresh parsley. The perfect quick yet indulgent lunch.Ingredients
Method
Ingredients
- 250g chestnut mushrooms, sliced
- 1 tbsp butter
- 1 tsp olive oil
- 1 ½ tsp Bart Smoked Garlic Granules
- ½ tsp Bart Thyme
- 60ml double cream
- 2 tbsp grated parmesan
- Salt + black pepper, to taste
- 2 thick slices sourdough bread
- Small handful fresh parsley, chopped
- Pinch Bart Chilli Flakes (optional)
Method
1. Toast the sourdough until deeply golden.
2. Heat butter and olive oil in a frying pan over medium-high heat.
3. Add mushrooms and cook for 6–8 mins until browned and caramelised.
4. Stir in the Smoked Garlic Granules and Thyme. Cook for 1 minute.
5. Lower the heat slightly and pour in the cream.
6. Simmer for 1–2 mins until slightly thickened, then stir through parmesan.
7. Season well with black pepper and a little salt.
8. Spoon over toast and finish with parsley, parmesan and Chilli Flakes.
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