Wild Mushrooms On Toast (GF)
This recipe is really quick to make and great to make if you need to whip up a few savoury gluten-free treats last minute. I used a variety of wild mushrooms but you can adapt it to what ever you have in your fridge.
3 slices of gluten-free bread
1 tablespoon olive oil
125g / 4½ oz wild mushrooms, sliced
1 garlic clove, minced
1 dessert spoon crème fraiche
1 dessert spoon flat leaf parsley, finely chopped
Black pepper, to season
Pre-heat the oven to 200°C / Fan 180°C / 400°F / Gas 6
1. Remove the crusts from the bread and place a piece of cling film over the bread. Roll out to approximately 2 – 3mm thick and slice diagonally in half.
2. Place in either a muffin tray or dome mould if you have one and sprinkle with a little olive oil. Bake in the oven for 10 minutes or until golden brown.
3. Meanwhile sauté the mushrooms until golden brown, add the garlic and continue to cook for a further 5 minutes. Stir in the crème fraiche coating all the mushrooms and finally season with black pepper.
4. Remove the toasts from the oven and using a dessert spoon, place a generous spoonful of the mushroom mixture on to each toast. Garnish with parsley and serve immediately whilst warm.