Creamy mushrooms on toast
Calorie controlled cooking spray
1½ teaspoons, heaped
Reduced Fat Soured Cream
4 tablespoons, level
- Mist a small nonstick frying pan with cooking spray and fry the mushrooms for 5-6 minutes until tender and golden.
- Combine the mustard, soured cream and most of the lemon zest, then add to the frying pan. Stir to combine then season and stir in the tarragon. Cook for 1-2 minutes until warm.
- Meanwhile, toast the sourdough and rub with the cut sides of the garlic clove.
- Spoon the mushroom mixture over the toast and garnish with the extra tarragon. Add the remining lemon zest to the salad alongside the toast, with the lemon wedges on the side.