Ingredients
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1 ounce butter
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2 tablespoons olive oil
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5 shallots, sliced
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14 ounces chestnut mushrooms, halved
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2 teaspoons paprika
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2 tablespoons Worcestershire sauce
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1 tablespoon coarse grain mustard
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4 tablespoons sour cream, low-fat is fine
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4 slices crusty bread
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2 tablespoons fresh parsley, chopped, to garnish
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1 garlic clove, peeled and halved
Instructions
- Preheat the grill to high.
- Heat the butter in a non-stick pan with the olive oil, until the butter begins to foam, add the sliced shallots and gently saute for 2-3 minutes, or until they have softened.
- Add the halved mushrooms and saute for 3 minutes, over a moderate heat, or until they have softened and are golden.
- Add the paprika, stir well, then add the Worcestershire sauce and the mustard, stir well and cook for a further minute, before adding the sour cream.
- Lower the heat, and gently heat the cream through for 1 minute.
- Meanwhile rub the slices of bread with the garlic, cut side down and place place the slices of bread onto a baking sheet, then under a hot grill for 1-2 minutes, on each side, or until toasted and golden.
- Remove the toasted slices from the grill, place them onto a serving plate and spoon the mushroom mix over the top.
- Sprinkle with chopped parsley, and serve.
- Chef's Note: Chestnut mushrooms are a closed cup mushroom with a wonderfully rich flavour. If you cannot find these, use flat field mushrooms which are always great, but may need a little more cooking.