Wild Mushrooms recipe:
Second recipe in our lactose free breakfast recipes from Lactofree spokeswoman, actress Fay Ripley.
Feel free to get up early and forage bare foot in the forest for some mushrooms or…just buy in a pack from your local supermarket. This tastes luxurious but takes just minutes to cook.
1 tsp. Lactofree spreadable
100g wild mushrooms
2 sprigs thyme
1 tbsp. Lactofree cream
1 tsp. Dijon mustard
2 slices sourdough, toasted
30g Lactofree cheese
- In a non-stick frying pan melt the butter then throw in your thyme leaves and mushrooms to fry for 3 minutes till soft. Add a splash of cream and dollop of mustard and mix together.
- Divide the creamy mushrooms and pile onto of your toast, then grate the cheese over to cover.
- Pop under the grill for just a couple of minutes until it starts to brown and bubble
- Season and Serve