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    Creamy Mushrooms on Sweet Pepper and Basil Toast

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    Creamy Mushrooms on Sweet Pepper and Basil Toast

    • Vegetarian
    • Preparation time: 5 minutes
    • Cooking time: 12 minutes
    • Total time: 17 minutes 20 minutes

    Serves: 2


    • 1 tbsp oil
    • 200g pack waitrose spanish couchillo olives
    • 200g pack of button mushrooms
    • 65g pecorino, basil & pinenut fresh dip
    • 4 thick slices of nicholas & harris sweet pepper & basil bread.
    • shreded basil leaves
    • green salad


    1. Heat 1 tbsp oil from a 200g pack Waitrose Spanish Couchillo Olives in a frying pan over a medium heat. Add a 200g pack button mushrooms and cook for about 3-4 minutes or until just golden. Now add 3 tbsp of the drained olives and remove the pan from the heat. Leave to stand for 1 minute before stirring in ½ x 170g pack Waitrose Pecorino, Basil & Pine Nut Fresh Dip. Toast 4 thick slices Nicholas & Harris Sweet Pepper & Basil Bread. Spoon the creamy mushrooms onto the toast and top with a few shredded fresh basil leaves. Serve with a green salad.

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