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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 2 |
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A quick, easy and yummy after school snack or weekend lunch. Got this recipe off a colleague many moons ago. Ingredients:
4 cups mushrooms, chopped |
3 shallots, chopped |
1/4 cup water |
1 vegetable stock cube |
1/2 teaspoon hot mustard |
2 tablespoons light sour cream |
1 tablespoon fresh parsley, chopped |
1 tablespoon fresh basil, chopped |
2 english muffins |
Directions:
1. Coat pan in cooking spray, heat and add mushrooms and shallots, cook for 2 minutes or until soft.
2. Stir in water, stock and mustard - cook gently until mushrooms are soft.Drain excess liquid if necessary.
3. Remove from heat stir in sour cream and herbs.
4. Lightly toast muffins, heap mushroom mix onto muffins - enjoy.
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