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Creamy garlic mushrooms on toast

Creamy garlic mushrooms on toast

The perfect quick dish if you have some Rodda's left in your pot. The combination of garlic, mushrooms and cream is taken to another level

  • Preparation: 5 mins
  • Cooking: 10 mins
  • Serves: 2

What you need:

  • 2 tbsp olive oil
  • 25g butter
  • 2 garlic cloves, sliced
  • 250g small Portobello mushroom, sliced
  • 100ml Rodda's Cornish Clotted Cream (perfect if you have some leftover!)
  • 2 tbsp parsley, chopped
  • 4 slice of ciabatta bread

What you do:

  1. Heat half the oil and butter in a shallow pan over a low heat. Add the garlic and cook gently for 1-2 minutes without colouring.
  2. Add the mushroom slices and cook for 3-4 minutes until golden brown, stirring occasionally.
  3. Add the Rodda's Cornish Clotted Cream and parsley to the pan and bring to a simmer.
  4. Heat a griddle pan until smoking. Drizzle the ciabatta with remaining oil and place on the griddle for 30 seconds to a minute until charred. Turn over and repeat.
  5. To serve, place the toasted ciabatta bread on a plate and top with the creamy mushrooms. Garnish with chopped parsley.

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Rodda's Cornish Clotted Cream

Rodda's Cornish Clotted Cream Cornish Clotted Cream is one of the few British foods to have been awarded the accolade of a PDO. This Protected Designation of Origin recognises and protects the uniqueness and distinctiveness of our cream. More important still is the expertise of the Rodda family who, for over a century, have been distilling the best of Cornwall into a single mouth-watering treat: Cornish Clotted Cream.

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