Spicy Garlic Mushrooms and Charred Sourdough
Garlic, paprika, and chilli mushrooms in a creamy crème fraîche sauce. Served on charred sourdough, it's a simple yet flavourful dish.
Cook time: 20 minutes
Recipe serves: 4
Ingredients
200g Chestnut Mushrooms
200g Button Mushrooms
10g Crushed Garlic
2g Chopped Red Chilli
150ml Creme Fraiche
40ml Olive Oil
10g Chopped Parsley
4 Slices Sourdough Bread
5g Sea Salt
A Pinch of Smoked Paprika
The method
1. Wash the mushrooms whilst heating 25ml of olive oil in the pan.
2. Add the mushrooms, garlic, paprika and chilli, and fry on a moderate heat for 4-5 minutes.
3. Once the mushrooms are cooked, add the Creme Fraiche and stir.
4. In a griddle pan or frying pan, heat 15ml of olive oil and char the sourdough bread. Sprinkle the bread with some sea salt.
5. To assemble the dish, cut the slice of bread in half and top with the mushrooms and parsley.
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Author bio: Mike Wilson is our award-winning Head Chef of the tombola kitchen team. He’s a keen cyclist and likes all sports especially American Baseball. His main passion in life is cooking and he loves creating new dishes at tombola and at home.
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