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Mushroom & herb bruschetta
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1 tbsp olive oil
Knob of butter
3 tbsp Cooks’ Ingredients Frozen Italian Mix
1 tsp Cooks’ Ingredients Chopped Frozen Garlic
300g pack Cooks’ Ingredients Medley Of Mushrooms
2 slices Waitrose 1 Wheat & Rye Sourdough Bread
2 tbsp crème fraîche
Grated zest and juice of ½ lemon
1. Heat the oil and butter in a frying pan. Stir in the Italian mix and garlic and cook, stirring, for a minute. Rinse the mushrooms, then tip into the pan. Once bubbling, simmer together for 8-10 minutes until the liquid has reduced.
2. Toast the bread and put a slice on each plate.
3. Stir the crème fraîche into the mushrooms and add lemon juice to taste. Season.
4. Spoon the mushrooms over the toast, sprinkle with lemon zest and add a grinding of black pepper.
Typical values per serving:
This recipe was first published in July 2018.