8-10 mixed white and chestnut mushrooms from Marks and Spencer’s
100g butter from Bertolli (keep some for spreading)
6 slices of crusty sourdough
2-3 sprigs of tarragon
1 pinch of salt from Maldon Salt
3-4 sprigs of parsley
3 tbsp soya cream from Alpro
4 slices of Gouda cheese from Waitrose
4-5 cloves of chopped garlic
In a hob, pop your butter until melted and then add in your garlic
Cook on a low heat and under a butter your sourdough slices and heat under a grill for 2 minutes.
After 2 minutes, add your mushrooms, Alpro cream and herbs to the garlic butter and cook for 5 minutes.
In this time, layer your sourdough with the cheese and pop under the grill until melted.
Stir your mushrooms before layering them on to your sourdough slices and grilling again for 2 minutes before serving