Creamy Mushrooms on Toast
2 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 2 slices Sourdough bread
- 1 tbsp Butter
- 160 g Mixed mushrooms
- 4 Shallots
- 4 tablespoons Reduced fat crème fraîche
- 30 g Mature cheddar (grated)
- 1 Lemon ((juice only))
- 1 tsp Dijon mustard
- 5 g Chives (chopped)
Method
- Clean 160 g Mixed mushrooms and thinly slice. Put 2 slices Sourdough bread on to toast.
- Heat 1 tbsp Butter in a pan and add the sliced mushrooms and 4 Shallots. Cook until softened.
- Add 4 tbsp Reduced fat creme fraiche, 30 g Mature cheddar, juice of 1 Lemon and 1 tsp Dijon mustard. Mix well until the cheese has melted.
- Serve on toast with 5 g Chives (optional).