Watercress and Mushrooms on Sourdough Toast

To continue celebrating Sourdough September, we turned our hand to a hearty brunch dish: Mushrooms with Watercress on Sourdough Toast.

This simple but stunning meal combines buttery mushrooms, tangy red onion and crisp, peppery watercress to make the perfect topping for some crunchy sourdough toast!

Ingredients:

• Handful of your favourite mushrooms; we used chestnut for extra flavour

• 1tbsp chopped parsley

• ½ red onion, chopped roughly

• Handful of watercress

• 2 slices sourdough bread

• Lashings of butter

• Salt & pepper to taste

Method:

1. Warm some butter in a pan over a medium heat and gently cook the onion until soft. Add the mushrooms and allow to stew.

2. Meanwhile, toast your sourdough slices

3. Sprinkle the parsley over the mushrooms and onion and cook for 1 minute

4. Butter the warm toast, top with watercress and then spoon the mushroom and onion mixture over the top.

5. Season to taste & enjoy every bite.