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    Mushrooms on a Toasted Bagel with Soured Cream and Dill

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    Mushrooms on a Toasted Bagel with Soured Cream and Dill

    Waitrose stocks a wide selection of bagels - try Caramelised Onion & Poppy Seed instead of plain. Earthy portabellini mushrooms taste great in this recipe, otherwise try Waitrose Wild & Exotic Mushroom Selection.

    • Vegetarian
    • Preparation time: 5 minutes
    • Cooking time: 10 minutes
    • Total time: 15 minutes 15 minutes

    Serves: 1


    • ½ tsp caraway seeds
    • 25g butter
    • 1 small shallot, finely chopped
    • 100g Waitrose Organic Portabellini Mushrooms, sliced
    • 1-2 tsp lemon juice
    • 1 plain bagel, halved
    • 3 tbsp soured cream
    • 1 tbsp fresh dill, chopped, plus extra sprigs to garnish
    • Green salad leaves, to serve


    1. Lightly crush the caraway seeds in a pestle and mortar. Melt half the butter in a small pan over a medium heat and gently cook the shallot and caraway seeds for 3-4 minutes until the shallot is soft. Add the mushrooms and increase the heat. Cook for 3-5 minutes until the mushrooms begin to brown. Stir in the lemon juice and let it evaporate for a minute.
    2. Toast and butter the bagel. Stir 2 tablespoons of soured cream and the chopped dill into the mushrooms. Season and spoon onto the bagel, top with the remaining cream and dill sprigs. Serve with green salad leaves.

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