The Scottish Mail on Sunday

Creamy Gar­lic Mush­rooms on Toast & Home­made Pesto

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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.

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