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    Mushroom & herb bruschetta

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    Mushroom & herb bruschetta

    • Vegetarian
    • Preparation time: 5 minutes
    • Cooking time: 15 minutes
    • Total time: 20 minutes 20 minutes

    Serves: 2

    Ingredients

    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

    Method

    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.

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