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About this recipe: Make this whenever you are short of time and want to prepare a satisfying snack quickly. The rich flavour of chestnut mushrooms is enhanced by cooking them with garlic, herbs and a dollop of tangy crème fraîche, and they taste wonderful piled on top of toast spread with low-fat soft cheese.
Excellent source of copper, selenium. Good source of calcium, iron, niacin, vitamin A, vitamin B1, zinc. Useful source of folate, potassium, vitamin B2, vitamin B6, vitamin E.
To make devilled mushroom toasts, heat 1 tbsp extra virgin olive oil in a non-stick frying pan, add 1 thinly sliced onion and cook over a moderate heat until softened. Stir in 1 crushed garlic clove, 500 g (1 lb 2 oz) halved chestnut mushrooms and 1 seeded and diced red pepper. Cook, stirring frequently, for 2 minutes, then stir in 1 tbsp Worcestershire sauce, 1 tsp Dijon mustard and 1 tsp dark muscovado sugar. Reduce the heat and cook gently for 5 minutes, stirring occasionally. Add 2 tbsp chopped parsley and season with salt and pepper to taste. Toast the bread and spread with 75 g (3 oz) soft goat's cheese. Spoon the hot devilled mushroom mixture over the toasts and serve immediately.
Though there are more than 2,500 varieties of mushrooms grown throughout the world, not all are edible – indeed some are positively poisonous. Chestnut mushrooms tend to be larger, firmer, browner and stronger in flavour than most cultivated mushrooms. All edible mushrooms are a useful source of several B vitamins. * Like other cheeses, soft cheese such as ricotta is a good source of protein and calcium. Because of its high moisture content, it is lower in fat than many other varieties of soft cheese.