- Olive oil
- Oyster mushrooms
- 200 g portobellinis
- 2 cloves of garlic, crushed
- ½ cup sour cream
- Freshly ground black pepper
Place a pan over a medium to high heat and add a glug of olive oil. When hot, fry oyster mushrooms and portobellinis with crushed cloves of garlic until golden.
Add the sour cream and fry for a further 5 minutes. Spoon over thick slices of toasted ciabatta and top with a crack of freshly ground black pepper.
Cook's note: use regular cream if sour cream is not to your taste.