3 slices of bread, 200g chestnut mushrooms, 50g garlic and herb Boursin, pumpkin oil, butter
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.