Creamy Garlic Mushrooms on Toast & Homemade Pesto

Have a go at making this homemade pesto – it is delicious and will keep in the fridge for up to three days. It’s lovely on top of fish too. Sourdough bread is made with fermented dough. The process means the bread contains compounds that make it easier to digest and less likely to trigger bloating. as a major bonus, it’s more nutritious too!

Serves 2

Start by making the pesto:

whiz up a handful fresh flat leaf parsley, 1 clove garlic, peeled, 50g pine nuts, the juice and zest of ½ lemon, and 2 tbsp extra virgin olive oil along with 2 tbsp of water. Set aside.

Next melt 20g butter in a large, non-stick frying pan over a medium heat and cook 275g portobello mushrooms, thinly sliced for 10 mins. Toast 2 large slices sourdough bread. Add 2 cloves garlic, grated to the mushrooms and cook for 1 min. Next add 170ml low fat creme fraiche and 2 tsp low-salt

soy sauce, stir through to warm, then take off the heat. Pile the mushrooms on the toast with some of the sauce and a big dollop of the pesto. Finally, top with a handful of watercress.