Mushroom Ragout on Toast

Serves: 1

6 large Portobello mushrooms, cut into quarters

150ml Lactofree cream

100ml Maderia wine

50g finely diced shallots

40g Lactofree spreadable

50ml vegetable oil

4 garlic cloves, finely chopped

10 sorrel leaves, roughly sliced

1 slice of sourdough bread

1 tsp picked thyme leaves

1 tbsp chopped chervil

salt and pepper

Put a frying pan on medium heat, add the oil and then when hot add the spreadable until it melts. Next add in the mushrooms and season to taste with the salt and pepper. Cook the mixture for 5-8 minutes without stirring it at all so the mushrooms slowly start to caramelize.
Next, add the shallots, garlic, and thyme. Cook for 3-4 minutes then add the Maderia wine and reduce by two thirds before stirring in the cream.
Reduce the cream by half and then mix in the chives and sorrel leaves to the pan.
To assemble, place the toasted sourdough onto the plate, then spread with spreadable and put the mushrooms on top. When cooking for a crowd, simply increase the quantities according to the number of guests, slice the bread into bitesize pieces, top with a spoonful of the mushroom ragout and serve immediately.

Print Recipe www.lactofree.co.uk