Serves 2.

Ingredients:

Method:

Sauté the shallot in a little olive oil until soft. Turn to a medium/high heat and add the mushrooms. When cooked (they’ll only take a couple of minutes) add the yogurt and Dijon mustard. Stir and warm through.

To Serve:

Spoon the mushrooms on top of the toasted sourdough and serve with a green salad.

Mandy

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