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Deviled Mushrooms on Toasted Ciabatta

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“A fabulous classic English dish which I have slightly adapted from a version I found on an English website and which I'm posting for the 2005 Zaar World Tour. It makes an ideal light lunch or supper snack.”
READY IN:
20mins
SERVES:
4
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Preheat the grill to high.
  2. Heat the butter in a non-stick pan with the olive oil, until the butter begins to foam, add the sliced shallots and gently saute for 2-3 minutes, or until they have softened.
  3. Add the halved mushrooms and saute for 3 minutes, over a moderate heat, or until they have softened and are golden.
  4. Add the paprika, stir well, then add the Worcestershire sauce and the mustard, stir well and cook for a further minute, before adding the sour cream.
  5. Lower the heat, and gently heat the cream through for 1 minute.
  6. Meanwhile rub the slices of bread with the garlic, cut side down and place place the slices of bread onto a baking sheet, then under a hot grill for 1-2 minutes, on each side, or until toasted and golden.
  7. Remove the toasted slices from the grill, place them onto a serving plate and spoon the mushroom mix over the top.
  8. Sprinkle with chopped parsley, and serve.
  9. Chef's Note: Chestnut mushrooms are a closed cup mushroom with a wonderfully rich flavour. If you cannot find these, use flat field mushrooms which are always great, but may need a little more cooking.

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