Creamy Mushrooms on Toast

Ingredients:

2 tablespoons olive oil

1 small onion, finely chopped

2 cloves garlic, minced

500g (1 lb) mixed mushrooms, sliced

1/4 cup white wine (optional)

1 cup heavy cream

1/4 cup grated Parmesan cheese

2 tablespoons chopped fresh parsley

Salt and pepper to taste

4 slices of sourdough bread, toasted

Directions:

Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until translucent, about 3-4 minutes.

Add the minced garlic and cook for another 1-2 minutes until fragrant.

Add the sliced mushrooms to the skillet and cook until they release their moisture and become tender, about 5-7 minutes.

If using, pour in the white wine and let it simmer until reduced by half, about 2-3 minutes.

Reduce the heat to low and stir in the heavy cream. Let it simmer gently for 5-6 minutes, until the sauce thickens.

Stir in the grated Parmesan cheese and chopped parsley. Season with salt and pepper to taste.

Spoon the creamy mushroom mixture over the toasted sourdough bread slices and serve immediately.

Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes

Kcal: 350 kcal per serving | Servings: 4 servings