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. ---------------------------------------------------------------------------
Nutrition
Ingredients
