Creamy garlic mushrooms on sourdough with Brie



Roughly slice the mushrooms.

In a sauté pan add the butter, once sizzling add the mushrooms, when they start to soften add the garlic and continue cooking for a few minutes. Now add the cream, spinach, thyme  and parsley, season with salt and milled pepper.

Toast or griddle the sourdough and rub with a little olive oil and a raw garlic clove.


Pile the creamy mushrooms onto the bread, top with a slice or two of brie and pop under a hot grill for a minute.


Serve with a sprinkling of chopped chives.