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MUSHROOMS ON TOAST
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
Nutritional facts
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.
