Saturday, 10 March 2012

Boursin mushrooms


3 slices of bread, 200g chestnut mushrooms, 50g garlic and herb Boursin, pumpkin oil, butter 
Serves: 1 preparation: 5 minutes

This recipe is The Boy's favourite breakfast - crispy melba toast topped with gooey, rich mushrooms - tangy with garlic and herb cheese and a nutty pumpkin oil finish. Being deathly allergic to mushrooms I can only promise that the sauce is magnificent, but magnificent it is.

1) Slice the crusts from the bread and press flat with a rolling pin. Toast lightly  and set aside.

2) Finely slice the mushrooms, then sautee in a frying pan for 3-4 minutes with a little butter and a drizzle of pumpkin oil. Finish by stirring through the boursin and serve, spooned onto the melba toast.

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