Oyster Mushrooms and Crème Fraiche on Toast 


300g of Fresh Fruit Bodhi Organic Oyster Mushrooms 

1 clove of garlic 

Olive oil 

Knob of butter 

2-3 tbsp of crème fraiche

Bunch of fresh parsley 

Salt and Pepper to taste 

Serve 2



Sautee the chopped mushrooms and minced garlic in the butter and a glug of olive oil, until the mushrooms begin to brown. Add the crème fraiche and season well. Stir well to let the flavours mix together, before stirring the roughly chopped fresh parsley. Serve on toast of your choice.