Creamy Mushrooms On Toast
Creamy Garlic Mushroom Bruschetta is an indulgent and flavorful appetizer that will delight your taste buds. This recipe features tender slices of small Portobello mushrooms cooked in a luscious sauce made from Rodda's Cornish Clotted Cream and aromatic garlic. The creamy mushroom mixture is then piled onto charred slices of ciabatta bread, creating a delicious contrast of textures. Each bite combines the earthy essence of mushrooms with the richness of the cream, making this dish a standout addition to any gathering.
— Constant Cookbook
Ingredients
- 2 tbsp olive oil
- 25g butter
- 2 garlic clove, sliced
- 250g small Portobello mushroom, sliced
- 100ml Rodda's Cornish Clotted Cream
- 2 tbsp parsley, chopped
- 4 slice of ciabatta bread
Instructions
- Heat half the oil and butter in a shallow pan over a low heat. Add the garlic and cook gently for 1-2 minutes without colouring.
- Add the mushroom slices and cook for 3-4 minutes until golden brown, stirring occasionally.
- Add the RoddaâÃÂÃÂs Cornish Clotted Cream and parsley to the pan and bring to a simmer.
- Heat a griddle until smoking. Drizzle the ciabatta with remaining oil and place on the griddle for 30 seconds to a minute until charred. Turn over and repeat.
- To serve, place the toasted ciabatta bread on a plate and top with the creamy mushrooms.
Yield
Makes 2
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