Earthy mushrooms are best served simply in a creamy sauce with a hint of garlic. Update a favourite by piling them up on toast and topping with a crisp, succulent slice of prosciutto.
4 large slices sourdough bread
1 tbsp olive oil
4 slices prosciutto
knob of butter
350g/2oz mixed mushrooms
1 garlic clove, crushed
4 tbsp crème fraîche
handful parsley leaves, finely chopped
Toast the sourdough bread, cut each slice in half, then set aside. Heat a large frying pan with the olive oil. Fry the prosciutto in the pan for about 2 mins on each side until golden and crisp. Break into large pieces and set aside on some kitchen paper.
Add the butter to the pan followed by the mushrooms. Cook for 2 mins, then add the garlic and crème fraîche. Cook for 3-5 mins more until the mushrooms are soft and lightly coated in the crème fraîche. Stir through a little parsley. Pile up on the toasts and top with the prosciutto and more parsley.