CREAMY MUSHROOMS ON TOAST

Steps:

• 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.
• Add the mushroom slices and cook for 3-4 minutes until golden brown, stirring occasionally.
• Add the Rodda’s Cornish Clotted Cream and parsley to the pan and bring to a simmer.
• Heat a griddle 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.
• To serve, place the toasted ciabatta bread on a plate and top with the creamy mushrooms.