Clotted Cream Mushrooms on Toast
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Clotted Cream Mushrooms on Toast
Garlic and mushrooms is always a winning combination, so what better than adding a spoonful of Cornish clotted cream to make this a dish to remember.
You will need...
| Code | Product | Pack Size | For 2 Portions |
| 89357 | Olive Oil | 3 ltr | 2 tbsp |
| 4709 | Butter | 250g | 25g |
| 19055 | Garlic | 250g | 2 tsp |
| 17910 | Italian Mushrooms | 1kg | 250g |
| 87076 | Rodda's Clotted Cream | 907g | 100ml |
| 49675 | Parsley | 250g | 2 tbsp |
| 89375 | Sourdough Bread | 1x6 | 4 slices |
| Plus... Salt and pepper to taste | |||
To make...
- Heat half the oil and butter in a shallow pan over a low heat. Add the garlic and cook gently for 1-2 minutes.
- Add the mushrooms and cook for 3-4 minutes until golden brown, stirring occasionally.
- Add the Rodda's Cornish Clotted Cream and parsley to the pan and bing to a simmer. Season to taste.
- Heat a griddle pan until smoking. Drizzle the sourdough with remaining oil and place in the pan for 30 seconds to 1 minute until charred. Turn over and repeat. You can use the grill to toast the bread too.
- To serve, place the toasted ciabatta bread on a plate and top with the creamy mushrooms.
For more recepies and ideas using Roddas Clotted Cream visit Roddas. Tag us in your recipe recreations on Instagram, Twitter, Facebook or LinkedIn.
