Creamy Capsicum & Eggplant Mushrooms on Toast

10 minutes / 2 people
Creamy Capsicum & Eggplant Mushrooms on Toast

Preparation

Heat oil in a large frying pan over a medium-high heat. Fry mushrooms for 4-5 minutes, stirring every now and again, until they are soft and starting to brown.
Meanwhile, toast bread. Lower heat right down and stir in Saclà Capsicum & Eggplant Stir Through Sauce and the cream.
Season well. Drizzle toast with a little oil, and rub it all over with a clove of garlic (optional)Tip mushrooms on top and scatter with thyme.

Ingredients

  • olive oil
  • knob of butter
  • 1 garlic clove, sliced
  • 4 tbsp Saclà Capsicum & Eggplant Stir Through Sauce
  • 2 tbsp double cream
  • 2 Portobello mushroom, sliced
  • 2 slices of ciabatta bread, toasted
  • thyme sprigs, for garnish