I know I spend a whole lot of time complaining about the weather, but damn is it cold. I’ve always been a cold climate kinda girl and tend to spend the whole Summer fantasising about the leaves turning brown. Well I’m over it, Winter and I are through. I’m sick of pie, fed up with hot chocolate and bored stiff of steaming bowls of soup. OK, that last one may be a lie, I’ll never be bored of soup.
Did you know mushrooms are a fantastic source of vitamin D if you leave them out in the sun for an hour or two? Mind blown, right? The spongy little blighters actually generate the feel good vitamin just like we would if we took a long stroll in the sunshine. Mushrooms now remind me of a brighter time; a time where I’m sat on a terrace sipping on an ice cold glass of wine, nibbling on juicy garlic mushrooms tumbled over a slab of toasted sourdough. In reality I’d be inside frowning at the rain, it’s always raining in Newcastle.
This rustic dish is super simple and super fast to prepare; so chill your wine, turn the heating up and pretend it’s Spring. Don’t forget to activate those mushrooms first!Print
- 2 slices of parma ham
- Knob of butter
- 200g mushrooms
- 2tbsp crème fraîche
- 1 large clove of garlic, crushed
- 1tbsp thyme, leaves picked
- 2 slices of sourdough bread
- Heat a little oil in a frying pan and fry the ham until crisp. Leave the ham to cool on a plate lined with kitchen roll, break into large shards and set aside.
- Heat a knob of butter in a frying pan and add your mushrooms. Fry for two minutes then add the crème fraîche, garlic and thyme. Cook for a further five minutes or until the mushrooms are nice and soft.
- Meanwhile, toast your sourdough and arrange on two plates. Tumble the mushrooms over the toast and top with the parma ham.