Recipe by bluemoon downunder
A fabulous classic English dish which I have slightly adapted from a version I found on an English website and which I'm posting for the 2005 Zaar World Tour. It makes an ideal light lunch or supper snack.
- 28.34 g butter
- 29.58 ml olive oil
- 5 shallots, sliced
- 396.89 g chestnut mushrooms, halved
- 9.85 ml paprika
- 29.58 ml Worcestershire sauce
- 14.79 ml coarse grain mustard
- 59.16 ml sour cream, low-fat is fine
- 4 slice crusty bread
- 1 garlic clove, peeled and halved
- 29.58 ml fresh parsley, chopped, to garnish
Directions See How It's Made
- Preheat the grill to high.
- Heat the butter in a non-stick pan with the olive oil, until the butter begins to foam, add the sliced shallots and gently saute for 2-3 minutes, or until they have softened.
- Add the halved mushrooms and saute for 3 minutes, over a moderate heat, or until they have softened and are golden.
- Add the paprika, stir well, then add the Worcestershire sauce and the mustard, stir well and cook for a further minute, before adding the sour cream.
- Lower the heat, and gently heat the cream through for 1 minute.
- Meanwhile rub the slices of bread with the garlic, cut side down and place place the slices of bread onto a baking sheet, then under a hot grill for 1-2 minutes, on each side, or until toasted and golden.
- Remove the toasted slices from the grill, place them onto a serving plate and spoon the mushroom mix over the top.
- Sprinkle with chopped parsley, and serve.
- Chef's Note: Chestnut mushrooms are a closed cup mushroom with a wonderfully rich flavour. If you cannot find these, use flat field mushrooms which are always great, but may need a little more cooking.