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Creamy garlic mushrooms on toast

The perfect quick dish if you have some Rodda's left in your pot. The combination of garlic, mushrooms and cream is taken to another level

• Preparation: 5 mins
• Cooking: 10 mins
• Serves: 2

What you need:

• 2 tbsp olive oil
• 25g butter
• 2 garlic cloves, sliced
• 250g small Portobello mushroom, sliced
• 100ml Rodda's Cornish Clotted Cream (perfect if you have some leftover!)
• 2 tbsp parsley, chopped
• 4 slice of ciabatta bread

What you do:

1. Heat half the oil and butter in a shallow pan over a low heat. Add the garlic and cook gently for 1-2 minutes without colouring.
2. Add the mushroom slices and cook for 3-4 minutes until golden brown, stirring occasionally.
3. Add the Rodda's Cornish Clotted Cream and parsley to the pan and bring to a simmer.
4. Heat a griddle pan until smoking. Drizzle the ciabatta with remaining oil and place on the griddle for 30 seconds to a minute until charred. Turn over and repeat.
5. To serve, place the toasted ciabatta bread on a plate and top with the creamy mushrooms. Garnish with chopped parsley.

This page can be found at: http://www.secretsauce.co.uk/vegetarian/mushroom-recipes/creamy-garlic-mushrooms-on-toast/

A short link can also be used to view this page: http://bit.ly/gZEyLX

Rodda's Cornish Clotted Cream

Cornish Clotted Cream is one of the few British foods to have been awarded the accolade of a PDO. This Protected Designation of Origin recognises and protects the uniqueness and distinctiveness of our cream. More important still is the expertise of the Rodda family who, for over a century, have been distilling the best of Cornwall into a single mouth-watering treat: Cornish Clotted Cream.