There are probably not enough descriptive words to describe the incredible smells that radiate when cooking this dish.
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.
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.
Fry the mushrooms over a high heat until just cooked then add the double cream and reduce until the mushrooms are glazed and creamy.
Stir in the chives, parsley and spinach, season with salt and pepper and add lemon juice to taste.
Serve the mushrooms on toast with shavings of the hard cheese and enjoy!
Posh mushrooms with garlic and parsley
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