4 slices sourdough bread
1 tbsp olive oil
185g mushrooms, thickly sliced
15g Connacht Gold Creamery Butter
1 small clove garlic, finely chopped
A handful of flat leaf parsley, roughly chopped
1 tsp lemon juice
1 Grill the bread until golden brown and set aside, keeping warm.
2 Put a small frying pan over a medium heat. Add the olive oil and the garlic. As soon as the mushrooms begin to sizzle add the garlic and the butter and season to taste. Fry briskly for two minutes or until the mushrooms are lightly cooked, then stir in the herbs and lemon juice.
3 Spoon the mushrooms onto the toast, heaping in the middle and dividing the juices equally. Sprinkle with parsley and salt.
Per Serving 158kcals, 10g fat (2.8g saturated), 14g carbs, 0.5g sugars, 3g protein, 3g fibre, 0.4g sodium