Christina's Breakfast: Mushrooms on toast

 Mushroom season is coming to an end so we thought we'd make the most of them before they disappear.

Here is a yummy, warming recipe to share with friends and family on a frosty Sunday morning.

Ingredients:

12 Button mushrooms
2 Portobello mushrooms
8 Chestnut mushrooms
A handful of chopped Parsley
2 gloves of garlic
A teaspoon of butter
A splash of white wine
A splash of white wine vinegar
75ml of double cream
Brown bread or toast to serve


Method:

1. Finely dice the button mushrooms.
2. Finely chop the garlic and melt the butter in a frying pan.
3. Slice the chestnut and portobello mushrooms.
4. Add the cream, diced button mushrooms, white wine and white wine vinegar to the pan
5. Heat until the button mushrooms are cooked and add in the chestnut and portobello mushrooms.
6. Toast the bread and butter if desired.
7. Once the mushrooms are cooked, add the parsley and serve the mushrooms on the toast.