MUSHROOMS ON TOAST
Cooking time
Prep time
ServingsNot available
Ingredients
- 75 ml Elmlea single cream light
- 2 slices of toasted sourdough bread
- 200 grams chestnut mushrooms
- 1 clove garlic finely chopped
- 2 sprigs of thyme
- knob of Bertolli
- a handful of fresh parsley
- lemon juice
| Energy (kcal) | 432 kcal |
| Energy (kJ) | 1806 kJ |
| Protein (g) | 17.3 g |
| Carbohydrate incl. fibre (g) | 58.5 g |
| Carbohydrate excl. fibre (g) | 54.8 g |
| Sugar (g) | 7.7 g |
| Fibre (g) | 3.7 g |
| Fat (g) | 16.2 g |
| Saturated fat (g) | 9.6 g |
| Unsaturated fat (g) | 1.0 g |
| Monounsaturated fat (g) | 0.3 g |
| Polyunsaturated fat (g) | 0.7 g |
| Trans fat (g) | 0.0 g |
| Cholesterol (mg) | 41 mg |
| Sodium (mg) | 455 mg |
| Salt (g) | 1.13 g |
| Vitamin A (IU) | 869 IU |
| Vitamin C (mg) | 21.7 mg |
| Calcium (mg) | 96 mg |
| Iron (mg) | 4.58 mg |
| Potassium (mg) | 1067 mg |
Instructions
- Heat large knob of Bertolli with a tbsp of oil in a frying pan over medium-high heat.
- When bubbles appear, add mushrooms and cook for 5 minutes until golden.
- Lower the heat and add garlic and thyme, salt and pepper and cook for a further 2 minutes.
- Turn the heat off and add Elmlea Single and parsley.
- Stir everything together and then finally add a squeeze of lemon.
- Spoon on to buttered toast and enjoy immediately.
