French Creamy Dijon Mushrooms on Toast

Ingredients

• Button / Cremini Mushrooms

  250 g

  $1.80

• Leek

  1 whole

  $0.70

• Garlic

  2 cloves

  $0.08

• Dijon Mustard

  1 tbsp

  $0.09

• Sour cream

  100 g

  $0.70

• Salted Butter

  20 g

  $0.18

• Bread

  4 thick slices

  $0.50

• Parsley

  0.25 bunch

  $0.15

• Salt

  0.5 tsp

  $0.00

Prices are estimates from our ingredient database and vary by market.

Hard to find?

• Swap Sour cream for Milk (1:2) — Thinned yoghurt or milk adds the same cooling finish

Preparation

1. 1

   Slice mushrooms and wash and slice the leek into thin rings.

2. 2

   Melt butter in a large skillet over medium-high heat and add the leeks, cooking for 3 minutes until softened.

3. 3

   Toss in the sliced mushrooms and cook without stirring for 2 minutes to get color, then stir and sauté for 3 more minutes.

4. 4

   Add minced garlic and stir for 1 minute, then reduce heat to low and stir in Dijon mustard and sour cream until smooth and warm.

5. 5

   Toast the bread slices until golden brown.

6. 6

   Season the creamy mushrooms with salt, scatter with chopped fresh parsley, and spoon generously over the hot toast.