This recipe is best with
Recipe Ingredient
- 80g Anchor Unsalted Butter
- 30g canola oil
- 400g mixed mushrooms (cut into chunks)
- 30g garlic (chopped)
- 50g shallot (diced)
- 100g Anchor UHT Extra Yield Cooking Cream
- some thyme
- some spring onion (finely sliced)
- salt and black pepper (to taste)
- 100g Perfect Italiano Aged Parmesan Grated
- 6 pcs sourdough slices (toasted)
Instructions
- Melt Anchor unsalted butter with canola oil in a pan over high heat, add mushroom and sauté for 3 to 4 mins, until mushrooms are slightly brown
- Turn heat down to medium, add garlic and shallot and sauté for 2 to 3 mins, until shallots are just soften. Add Anchor Extra Yield Cooking Cream, stir well and when cream starts to boil, remove from heat
- Stir in finely sliced spring onion and thyme. Season salt and pepper to taste. Spoon the cooked mushroom on your toast
- Sprinkle PI Parmesan over the top and serve. Enjoy!
To Cook Creamy Mushroom
