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01 June 2017
4 garlic cloves
100ml double cream
2 tbsp parsley
4 slices of ciabatta bread
1Heat the butter in a shallow pan over a low heat. Add the garlic and cook gently for 1-2 minutes without colouring
2Add the mushroom slices and cook for 3-4 minutes until golden brown, stirring occasionally
3Add the double cream, spinach and parsley to the pan and bring to a simmer
4Heat a griddle pan until smoking. Drizzle the ciabatta with remaining oil and place on the griddle for 30 seconds to a minute until charred. Turnover and repeat
5To serve, place the toasted ciabatta bread on a plate and top with the creamy mushrooms. Garnish with chopped parsley.