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200g button or brown chestnut mushrooms, sliced
knob of butter
2 garlic cloves, crushed
a few sprigs of thyme, leaves removed
2 large slices of sourdough
1 tbsp creme fraiche or double cream
small handful of flat leaf parsley, roughly chopped
1 x 90g jar Sacla ‘nduja pesto (you can substitute with ‘nduja paste or a tomato/chilli jam)
Over a medium heat, melt the butter in a pan and cook the garlic for 20 seconds. Add the mushrooms and thyme, then stir for a few minutes until the mushrooms are soft and start to golden at the edges. Meanwhile, toast the sourdough.
Finally add the crème fraiche and parsley to the pan, season to taste. When ready to serve, spread a layer of ‘nduja paste onto each sourdough slice (about ½ tbsp or add more if you like heat), then top with the mushroom mixture and a few more fresh herbs if you wish.