Mushroom and Herb Toasts with Black Pepper Sour Cream

Recipe

1 ½ tbsp butter
1 onion
200 g button mushrooms
1 bunch flat-leaf parsley
2 garlic cloves
Salt
4 slices light sourdough bread

Black pepper sour cream
150 g sour cream
1 tsp freshly cracked black pepper

Melt the butter in a frying pan. Peel and finely chop the onion, then add it to the pan and sauté until translucent. Slice the mushrooms thinly and add them to the pan. Let the onion and mushrooms cook on medium heat for about 5 minutes, stirring occasionally.

Chop the parsley and crush the garlic cloves. Add both to the mushrooms and cook for another minute. Season the mixture with salt.

In a bowl, mix the sour cream with the cracked black pepper (adjust the amount of pepper to your taste).

Toast the sourdough slices in a toaster or on an oiled pan until crispy. Spread the black pepper sour cream on the toasted bread, then spoon the mushroom mixture on top.

Enjoy immediately!