Devilled Mushrooms on Toast

INGREDIENTS

3 tablespoons Wignalls Yallo Cold Pressed Rapeseed Oil
5 Shallots, sliced
400 grams Chestnut Mushrooms, halved
2 teaspoons Paprika
2 tablespoons Worcestershire Sauce
1 tablespoon whole grain mustard
4 tablespoons sour cream, low fat is fine
4 slices crusty bread
1 garlic clove, peeled and halved

Serves 4

METHOD

Preheat the grill to high

Heat the Yallo cold pressed rapeseed oil in a non stick pan, add the sliced shallots and gently saute for 2 – 3 minutes, or until they have softened
Add the halved mushrooms and saute for 3 minutes, over a moderate heat, or until they have softened and are golden.
Add the paprika, stir well, then add the Worcestershire sauce and the mustard, stir well and cook for a further minute, before adding the sour cream.
Lower the heat, and gently heat the cream through for one minute.
Meanwhile rub the slices of bread with garlic, cut side down, and place the slices of bread onto a baking sheet, then under a hot grill for 1-2 minutes, or until toasted and golden.
Remove the toasted slices from the grill, pace them onto a serving plate and spoon the mushroom mix over the top.