Bread with Mushrooms and Sheep Cheese

Ingredients

• 8 large champignon caps (or Portobello)
• 2 tbsp butter
• Salt
• pepper (ground)
• 4 slices sandwich bread (toast)
• 4 tbsp crème fraîche
• 1 tsp lemon juice
• a handful young beetroot leaves
• 4 slices feta (≈30 g each)
• 2 tbsp coarse Dijon mustard
• 1 tbsp Sunflower oil
• 2 tbsp chopped parsley

Instructions

1. 1.

   Clean the mushrooms, trim the stems and sear them in hot butter for 2–3 minutes on both sides. Season with salt and pepper. Toast the bread lightly.

2. 2.

   Whisk the crème fraîche with lemon juice until smooth and spread it on the toast. Wash, dry, and pat the beetroot leaves; arrange them over the crème fraîche, place a mushroom cap on each, then add a slice of feta and top again with a mushroom cap.

3. 3.

   Mix the mustard with the oil, fold in parsley, and spoon a dollop onto each mushroom.