Café-style mushrooms on toast

2 servings Prep: 10 mins, Cooking: 20 mins
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By Food24 March 15 2017
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Ingredients (9)

6 button mushrooms — finely chopped
olive oil — and butter
3 garlic — cloves, chopped
fresh thyme
vinegar — white wine
250 g portobello mushrooms — or field mushrooms
125 ml parmesan cheese — grated
125 ml cream — fresh
bread — banting
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Add the button mushrooms to a hot pan with olive oil, butter, garlic and some fresh thyme. Add the vinegar.

After about 30 seconds, add the portobello or field mushrooms to the pan. I find them easier to work with when halved or quartered.

Add about half of the Parmesan cheese as you add the cream, which will thicken the sauce and add to the flavour. Reserve the rest of the cheese for sprinkling over the finished dish.

Continue adding the cream and stirring slowly over low heat for about 3 minutes, until you are happy with the consistency.

Serve the creamy mushrooms on toast.

This recipe is an extract from Jump on The Bant Wagon cookbook by Nick Charlie Key.

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