3 tsp butter
2 cloves garlic, crushed
200g fresh button mushrooms, sliced
100g Tatua sour cream or Tatua crème fraiche
Salt and pepper to taste
4 slices sourdough or multigrain bread
2 tsp finely chopped fresh parsley
Melt the butter over low heat in a large frying pan. Add the garlic and mushrooms, stirring occasionally, until mushrooms brown. Remove from heat and stir in the sour cream.
Return to the heat for 1 minute to warm through. Season to taste.
Toast the bread, then place 2 slices on each plate.
Pour the creamy mushrooms over the toast, sprinkle with some parsley, then DEVOUR!
This is an edited extract from The Supper Club Recipe Book, on sale now.