Mushrooms on Parmesan Toast
Created by ImPat on January 18, 2022
- Servings: 1
- Prep Time: 5m
- Cook Time: 10m
- Recipe #38104
Ingredients
- 30 gram slice sourdough bread, thick
- 25 grams butter, softened
- 25 grams parmesan, 1/4 cup finely grated
- Extra virgin olive oil, drizzle of
- 200 grams brown button mushrooms, sliced
- 90 grams portobello mushroom, large sliced (I used 1 large sliced)
- 1 garlic clove, finely chopped
- 2 sprigs thyme brandy, good splash (otional)
- 1 tablespoon sour cream
- Shredded parsley, to serve
- ROCKET SALAD:-
- 2 cups baby rocket
- 2 teaspoons extra virgin olive oil
- 1/2 teaspoon Dijon mustard
- 2 teaspoons white wine vinegar
How to Make
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Step 1: Spread the sourdough with a little butter and top with the parmesan, pressing it gently onto the bread.
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Step 2: Heat a small non – stick frying pan over medium heat and fry the bread, parmesan side down for about 3 minutes or until the parmesan is golden and crisp, turn and cook the other side for 1 minute, then transfer to a serving plate and return the pan to the heat.
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Step 3: While the cheese is toasting, microwave the mushrooms for 3 minutes.
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Step 4: Add the rest of the butter to the pan and fry the mushrooms, garlic and thyme for about 2 minutes or until browned and then add the brandy, tilt the pan slightly to ignite the alcohol, then add the sour cream and toss together; scatter with parsley, then spoon over the top of the parmesan toast or on the side which ever you prefer.
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Step 5: For the salad, mix the olive oil, mustard and vinegar together and toss through the rocket leaves and serve with the mushrooms on toast and a glass of wine if you wish.
Nutritional Facts
- Serving Size: 1 (1105.4 g)
- Calories 1945.7
- Total Fat - 44.7 g
- Saturated Fat - 20.4 g
- Cholesterol - 80 mg
- Sodium - 8443.8 mg
- Total Carbohydrate - 379.6 g
- Dietary Fiber - 41.5 g
- Sugars - 252.3 g
- Protein - 29.9 g
- Calcium - 617.5 mg
- Iron - 7.7 mg
- Vitamin C - 46 mg
- Thiamin - 0.5 mg