Creamy mushroom sauce on sourdough toast
Ingredients
1tbsp olive oil
1 shallot
3 garlic cloves
200g button mushrooms
150ml beef stock
150g crème fraîche
2tbsp parsley
1tsp sea salt
1tsp ground black pepper
Method
1) Heat the oil and butter in a frying pan. Whilst the oil is heating dice your onions into small cubes. Then add the onion to the oil and cook the onion until softened but not coloured.
2) Whilst your onions are cooking down mince your garlic or finely chop and slice your mushrooms into strips. Add the garlic and the mushrooms and cook for 3–4 minutes until the mushrooms are soft but have not released their juices.
3) Add the beef stock and reduce the volume of liquid by half. Next, finely chop your parsley.
4) Stir in the crème fraîche and parsley and heat through. Season with salt and pepper. Serve on some delicious toasted sourdough bread with garlic butter.