Cooking Time: Up to 15 mins
Serves: 2   

Ingredients

olive oil
knob of butter
1 garlic clove, sliced
2 tbsp Sacla' char-grilled aubergine pesto
1 tbsp double cream
1 Portobello mushroom, sliced
slices of ciabatta bread, toasted
thyme sprigs, for garnish

Instructions

First place the oil and butter in a saucepan over a low heat. Add the garlic and cook for 1-2 minutes.

Now add the mushroom slices and cook for a further 3-4 minutes.

Next add the Sacla' char-grilled aubergine pesto and cream to the pan and simmer.

To serve, simply place the toasted ciabatta bread on a plate and top with the creamy mushrooms. Finish with a sprig of thyme for a great lunch in no time.