Mushrooms on Toast

Serves 2 Prep 5 mins Cooking 10 mins

50 g unsalted butter

200 g mixed mushrooms, torn into

bite-sized pieces (we used oyster

and shitake mushrooms)

2 garlic cloves, finely grated

4 sprigs thyme, leaves picked

2 tbsp crème fraîche

1/3 cup (80 ml) chicken stock

2 slices sourdough bread

watercress sprigs to serve

Heat butter in a frypan over mediumhigh heat. Once butter is melted and foaming add mushrooms, garlic, thyme and 1 teaspoon each cracked pepper and salt flakes. Cook, tossing frequently, for 3 minutes or until slightly golden. Add crème fraîche and stock. Bring to a simmer and cook for 5 minutes or until most of the liquid has been absorbed. Meanwhile toast bread. Divide mushroom mixture between bread and scatter with watercress to serve.