You will need
2 tsp olive oil
300g button mushrooms, sliced
100 ml chicken or vegetable stock
Freshly ground black pepper
4 tbsp half fat crème fraîche
4 slices Warburtons toastie
1 tsp chopped chives
1 tsp chopped parsley
Make it
20 minutes | Serves 2
- Heat the oil in a non-stick frying pan, add mushrooms and cook for 5 minutes. Add the stock, seasoning, reduce the heat slightly, and cook for 10-15 minutes or until the liquid is reduced and thick and syrupy. Stir in the crème fraîche and chopped parsley.
- Once the topping has cooled, refrigerate overnight.
- In the morning, heat through, toast the bread and spoon the mushrooms over the toast.
- Sprinkle over the chives and serve immediately. You won't have mush-room for more after this!
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