Garlic mushrooms on sourdough toast
Over a medium heat, melt the butter in a pan and cook the garlic for 20 seconds.
Add the mushrooms and thyme, then stir for a few minutes until the mushrooms are soft and start to golden at the edges. Meanwhile, toast the sourdough.
Finally add the crème fraiche and parsley to the pan, season to taste.
When ready to serve, spread a layer of ‘nduja paste onto each sourdough slice (about ½ tbsp or add more if you like heat), then top with the mushroom mixture and a few more fresh herbs if you wish.
For 4 persons
brown/white agaricus mushrooms, sliced
garlic cloves, crushed
a few sprigs
of thyme, leaves removed
large slices of sourdough
creme fraiche or double cream
of flat leaf parsley, roughly chopped
1 x 90g
jar Sacla ‘nduja pesto (you can substitute with ‘nduja paste or a tomato/chilli jam)