Mushrooms on toast recipe
- Slice mushrooms thickly on the slant across the cap.
- Heat Extra Virgin Olive Oil from Spain in a pan and fry slices of mushroom on both sides add a good few turns of cracked black pepper.
- Toast four thick slices of crusty bread and spread with Dijon mustard.
- Stack mushroom slices on top and pour over pan juices.
- Serve with watercress.
We recommend you serve this recipe with Pasta salad with chicken and bacon which is also made using Olive Oils from Spain.