1 tsp unsalted butter
2 garlic cloves
250g portabellini mushrooms (Any mushrooms you can find)
250g pack chestnut mushrooms (Any mushrooms you can find)
4 slices brown seeded bread
Handful of snipped chives
4 tbsp half-fat crème fraîche (Sour Cream)
1. Heat 1 tsp unsalted butter in a large frying pan and cook 2 garlic cloves, chopped, over a gentle heat for 1 minute.
2. Add 250g portabellini mushrooms and a 250g pack chestnut mushrooms and stir-fry for 10 minutes until tender.
3. Meanwhile, toast 4 slices bread.
4. Stir a large handful of snipped chives and 4 tbsp half-fat crème fraîche into the mushrooms. Spoon over the hot toast.