You will need
For the crumpet stack:
2 Warburtons Gluten Free Crumpets
A knob of butter
1 avocado - halved, finely sliced
3 tbsp butter
1 clove of garlic - crushed, finely sliced
350g mushroom mix of your choice - roughly sliced if large
1/2 tsp Dijon mustard
2 tbsp sour cream
Generous sprinkle of sea salt flakes
Several turns of freshly ground black pepper
2 slices of Gruyere cheese
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Garnishes:
1/2 banana shallot - finely sliced
Juice of 1 lime
Several chives - finely sliced
Make it
17 mins | Serves 2
- Prepare all ingredients as noted.
- Begin by pickling your shallots. First finely slice then simply squeeze over the lime juice and set to one side.
- For the mushroom mix, take a large frying pan, melt your butter and place over a high heat. Once hot and the butter has melted add in the mushrooms (if doubling up quantities to cook for more people make sure you do the mushrooms in batches).
- Once cooked add in the garlic and cook a little more (avoiding browning the garlic) then add in Dijon, sour cream and season to taste.
- Place your grill on high.
- Next, toast your Warburtons Gluten Free Crumpets before adding a little butter, and place on your avocado slices on top of your crumpet before piling the mushrooms high on top and finish with the slice of Gruyere.
- Place under the grill again until the cheese melts slightly. To garnish, add your chives and quick pickled shallots.
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