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    Mushroom, spring greens and cheese toasts

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    Mushroom, spring greens and cheese toasts

    • Preparation time: 10 minutes
    • Cooking time: 15 minutes
    • Total time: 25 minutes 25 minutes

    Serves: 4


    • 2 tsp Dijon mustard
    • 1 tbsp milk
    • 4 thick slices crusty bread
    • 2 tbsp essential Waitrose olive oil
    • 250g essential Waitrose cup mushrooms, halved
    • 1 garlic clove, sliced
    • 250g essential Waitrose spring greens, finely shredded
    • 150g essential Waitrose English mature grated cheddar


    1. Preheat the grill to high and toast the bread on both sides, until just golden.
    2. Heat 1 tbsp oil in a large frying pan over a high heat and stir-fry the mushrooms and garlic for 2–3 minutes until golden; set aside and keep warm
    3. Add the remaining 1 tbsp oil to the pan, then tip in the shredded greens and cook for 5–6 minutes until soft. Combine with the mushrooms, season and spoon over the toasts. Mix together the cheddar, mustard and milk and spoon over the vegetables
    4. Grill until bubbling and golden, then serve with a mixed-leaf salad.

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    Cook's tips

    Toasting the crusty bread will help draw the tasty mushroom juices into the bread without
    making it too soggy.


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