Deviled Mushrooms on Toasted Ciabatta

• butter↗1 ounce
• olive oil↗2 tablespoons
• shallots↗5

  sliced

• chestnut mushrooms↗14 ounces

  halved

• paprika↗2 teaspoons
• Worcestershire sauce↗2 tablespoons
• coarse grain mustard↗1 tablespoon
• sour cream↗4 tablespoons

  low-fat is fine

• crusty bread↗4
• garlic clove↗1

  peeled and halved

• fresh parsley↗2 tablespoons

  chopped, to garnish

Step-by-step instructions

1. 1

   Preheat the grill to high.

2. 2

   Heat the butter in a non-stick pan with the olive oil, until the butter begins to foam, add the sliced shallots and gently saute for 2-3 minutes, or until they have softened.

3. 3

   Add the halved mushrooms and saute for 3 minutes, over a moderate heat, or until they have softened and are golden.

4. 4

   Add the paprika, stir well, then add the Worcestershire sauce and the mustard, stir well and cook for a further minute, before adding the sour cream.

5. 5

   Lower the heat, and gently heat the cream through for 1 minute.

6. 6

   Meanwhile rub the slices of bread with the garlic, cut side down and place place the slices of bread onto a baking sheet, then under a hot grill for 1-2 minutes, on each side, or until toasted and golden.

7. 7

   Remove the toasted slices from the grill, place them onto a serving plate and spoon the mushroom mix over the top.

8. 8

   Sprinkle with chopped parsley, and serve.

9. 9

   Chef's Note: Chestnut mushrooms are a closed cup mushroom with a wonderful rich flavour. If you cannot find these, use flat field mushrooms which are always great, but may need a little more cooking.