Recipe
Step 1
Over a medium heat, melt the butter in a pan and cook the garlic for 20 seconds.
Step 2
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.
Step 3
Finally add the crème fraiche and parsley to the pan, season to taste.
Serve
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.
Ingredients
For 4 persons
200g
brown/white agaricus mushrooms, sliced
knob
of butter
2
garlic cloves, crushed
a few sprigs
of thyme, leaves removed
2
large slices of sourdough
1 tbsp
creme fraiche or double cream
small handful
of flat leaf parsley, roughly chopped
1 x 90g
jar Sacla ‘nduja pesto (you can substitute with ‘nduja paste or a tomato/chilli jam)
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