TOTAL TIME:

15 MINS

PREP-TIME:

5 MINS

COOK TIME:

10 MINS

SERVINGS:

2

INGREDIENTS

4 tbsp butter, softened

2 slices Sunbake Sourdough Loaf

1 punnet (250g) portabellini mushrooms, quartered

2 sprigs fresh thyme, leaves removed (optional)

Salt & pepper, to taste

¾ cup cream

SERVING SUGGESTION:

Fresh herbs

METHOD

1. Using 2 tablespoons, spread the softened butter over each side of Sunbake Sourdough Loaf slices, ensuring it’s spread evenly from crust to crust.

2. Add the buttered bread, one slice at a time, to a pan on medium heat and toast it on each side until golden brown and crispy. 

Set the 2 slices of toast aside.

3. Turn the heat up to medium- high and add the remaining 2 tablespoons of butter along with the chopped mushrooms. Sauté the mushrooms for 2-3 minutes until golden brown. *Chef’s tip: a hot pan will ensure the mushroom brown, without releasing excess water.

4. Add the optional thyme and salt & pepper and stir for a minute until fragrant. Add the cream and allow it to simmer and reduce for 2-3 minutes until slightly thick and velvety.

5. Spoon the creamy mushrooms over the prepared toast. Garnish with fresh herbs and ENJOY!