Creamy Cheesy Mushrooms on Sourdough Baguette

Name: Creamy Cheesy Mushrooms on Sourdough Baguette Serves 2 | with Greek Style Cheese, Parsley and Walnuts
Total time: 25 min
Yield: 2
Cuisine: British
Ingredients: 1 unit(s) SlooOW Stone Oven White Baguette; 2 unit(s) Portobello Mushrooms; 1 bunch(es) Flat Leaf Parsley; 1 unit(s) Garlic Clove**; 120 grams Sliced Mushrooms; 75 grams Creme Fraiche; 15 grams Mushroom Broth Paste; 100 grams Greek Style Salad Cheese; 20 grams Walnuts; 2 unit(s) Egg

Serves 2 | with Greek Style Cheese, Parsley and Walnuts

Get 50% off 1st box + free dessert for life!

Creamy mushrooms on sourdough baguette are comforting and perfect for winter. Crumble over Greek style cheese and finish with parsley and walnuts for a hearty and warming breakfast.

Tags:

Veggie

•Egg(s) not included

Allergens:

Cereals containing gluten

•Sesame

•Soya

•Milk

•Nuts

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total25 minutes

Active 15 minutes

DifficultyEasy

Ingredients

serving amount

1 unit(s)

SlooOW Stone Oven White Baguette

(Contains: Cereals containing gluten, Sesame, Soya May contain traces of: Lupin, Milk, Nuts)

2 unit(s)

Portobello Mushrooms

1 bunch(es)

Flat Leaf Parsley

1 unit(s)

Garlic Clove**

120 grams

Sliced Mushrooms

75 grams

Creme Fraiche

(Contains: Milk)

15 grams

Mushroom Broth Paste

100 grams

Greek Style Salad Cheese

(Contains: Milk)

20 grams

Walnuts

(Contains: Nuts May contain traces of: Nuts, Peanut, Sesame)

Not included in your delivery

2 unit(s)

Egg

Nutritional information

Energy (kJ)2045 kJ

Energy (kcal)489 kcal

Fat36.1 g

of which saturates17.8 g

Carbohydrate19.9 g

of which sugars4.5 g

Protein22.4 g

Salt2.6 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Garlic Press

•Pan

Instructions

a) Preheat your oven to 220°C/200°C fan/gas mark 7. Pop the baguette onto a baking tray. Bake on the middle shelf of your oven until toasted and golden, 10-12 mins.

b) Meanwhile, thinly slice the portobello mushrooms.

c) Roughly chop the parsley (stalks and all).

d) Peel and grate the garlic (or use a garlic press).

a) Heat a drizzle of oil in a large frying pan on high heat. Add both the sliced mushrooms and sliced portobello mushrooms and season with salt and pepper.

b) Cook, stirring, until golden, 6-8 mins. Add a drizzle of oil if needed.

c) Once golden, add the garlic and stir-fry for 1 min, until fragrant.

a) Meanwhile, heat a drizzle of olive oil in a large frying pan on medium-high heat.

b) Once hot, crack in each egg (see pantry for amount) and cook for 4-5 mins, or until the egg white is cooked and the yolk is the firmness you desire. Lower the heat as needed. IMPORTANT: Ensure egg whites are fully cooked.

a) Stir the creme fraiche, mushroom broth paste, half the parsley and a crack of black pepper into the mushroom pan, then remove from the heat.

a) Once the bread has baked, allow it to cool for 5 mins, then slice it in half lengthways. Drizzle some olive oil over both halves. Pop one half on each plate.

b) Share your creamy mushrooms evenly over both halves.