Simple ingredients cleverly combined
Creamy Mushroom Dill Toast is a hearty dish that is quick and easy to prepare in just 10 – 15 minutes. Perfect for any time of day, breakfast, lunch, dinner or a late snack, the meaty mushrooms take on a satisfying chew and rich meaty flavour when pan-fried with butter and salt.
Harmonious flavours
A combination of buttery, salty mushrooms, crisp, peppery arugula, lemon and dill sour cream on toasted, crunchy sourdough. Finished with a drizzle of good olive oil and a sprinkle of sumac. So easy and so delicious.
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Recipe: Creamy Mushroom Dill Toast
Creamy Mushroom Dill Toast
Buttery mushrooms served on crispy toasted sourdough bread, lemon and dill sour cream and peppery rocket salad
Servings: 1
Ingredients
- 2 slices sourdough, or similar crusty bread
- Olive oil
- 2 heaped tbsp sour cream
- 1 tbsp chopped dill + extra for garnish
- 1 tsp lemon rind + juice
- Handful rucola salad, also known as rocket or arugula
- 4 chestnut mushrooms, sliced thinly
- Salt and Pepper
- Pinch of sumac for garnish
Instructions
- Combine sour cream, lemon rind and 1 tablespoon of chopped dill. Season lightly with salt and pepper.
- Heat a non-stick frying pan with a large knob of butter. Add sliced mushrooms and a good sprinkle of salt. Fry until mushrooms are soft and slightly browned around the edges.
- Toast sourdough. Divide sour cream between slices, top with rucola and mushrooms. Drizzle with olive oil, garnish with dill and sprinkle over a little sumac.