At the moment, this is my go-to comfort food. Quick, light (-ish!) but luxurious and comforting. Perfect!
This isn’t really a recipe, it’s more an assemblage. I like to keep the mushrooms quite chunky to make the most of their robust flavours.
Ingredients (makes 2 servings)
Half a red onion finely chopped
Half a teaspoon of garlic (I swear by the pre-prepped jars which last forever)
Dash of oil
2 portobello mushrooms roughly chopped
2 tablespoons of Oatly creme fraiche
Salt and pepper
Chopped basil and chilli flakes to garnish
Fry the onion and garlic in the oil slowly, until soft and caramelized
Add the chopped mushrooms and fry quickly at a high heat until soft (about 5 mins)
Take off the heat and add the creme fraiche and seasoning
Take a couple of slices of the sourdough and lightly toast
Drizzle the bread with oil and then pile the mushrooms on top
Sprinkle over the basil and chilli flakes