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Creamy Mushroom Dill Toast
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Creamy Mushroom Dill Toast

Buttery mushrooms served on crispy toasted sourdough bread, lemon and dill sour cream and peppery rocket salad
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
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.