(Serves 1)

  • 25g butter
  • 150g chestnut mushrooms, thinly sliced
  • 2-3 drops Worcestershire sauce
  • ¼tsp Dijon mustard
  • 3tbsp creme fraiche (low fat is fine)
  • 1 muffin, split and toasted

1tsp fresh chopped parsley (optional)

Melt half the butter in a medium frying pan. Add the mushrooms and saute over a high heat for 6-8 minutes until the mushrooms are golden.

Stir in the Worcestershire sauce and mustard. Remove from the heat and stir in the creme fraiche.

Sit the muffin on a plate, spread with the remaining butter toasted side up, and spoon over the mushrooms. You can sprinkle with a little chopped parsley if you like.