Thickly slice the chestnut mushrooms or flat mushrooms. Half and thinly sliced the red onions.
- 1 Heat the oil in a non-stick wok or frying pan. Add the onion and mushrooms and toss over a high heat cooking for 3-4 minutes or until the mushrooms are tender.
- 2 Meanwhile toast the bread. Place onto two warmed plates.
- 3 Remove the mushrooms from the heat then stir in the mustard, seasoning to taste with 4 tbsp crème fraiche. Lightly fold through and pile onto the toast.
- 4 Drizzle the remaining tablespoon of cream over the mushrooms, snip on the fresh parsley and finish with a dusting of paprika.
Lacked something, maybe I under seasoned. I used pasta instead of toast to make the mushrooms go further.
Delicious, quick and easy! I added extra smoked paprika and served it on pumpernickel which was lovely. Perfect for brunch or a light supper.
I also used more paprika, a change to egged for breakfast!
Lovely quick lunch recipe. Just lacked something in flavour...needs something..
Tasty and looked impressive. Did you extra seasoning and paprika to give it a lift!
- Average per serving
- Calories 284.0kCal