Deviled Mushrooms on Toasted Ciabatta

READY IN: 20mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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