Posh mushrooms with garlic and parsley

There are probably not enough descriptive words to describe the incredible smells that radiate when cooking this dish.
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Serves 2:⁣⁣
✔️ 2 slices of sourdough⁣⁣
✔️ 40g butter⁣⁣
✔️ rapeseed or sunflower oil⁣⁣
✔️ 1/2 banana shallot, chopped⁣⁣
✔️ 200g mushrooms, chopped ⁣⁣
✔️ 50ml double cream⁣⁣
✔️ 1/4 bunch chives, chopped⁣⁣
✔️ 1.5 tbsp chopped parsley⁣⁣
✔️ 50g spinach⁣⁣
✔️ 2 cloves of garlic, grated ⁣⁣
✔️ salt & pepper⁣⁣
✔️ lemon juice to taste⁣⁣
✔️ 50g grated vegetarian hard cheese ⁣⁣
⁣⁣
In a griddle pan, char the sourdough so it has the nice griddle marks and set aside. ⁣⁣
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In a large frying pan, heat the butter and a little rapeseed or sunflower oil. Add the shallot and grated garlic and gently fry until soft, then add the mushrooms.⁣⁣
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Fry the mushrooms over a high heat until just cooked then add the double cream and reduce until the mushrooms are glazed and creamy. ⁣⁣
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Stir in the chives, parsley and spinach, season with salt and pepper and add lemon juice to taste. ⁣⁣
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Serve the mushrooms on toast with shavings of the hard cheese and enjoy! ⁣⁣
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