Deviled Mushrooms On Toasted Ciabatta

• 1 ounce butter
• 2 tablespoons olive oil
• 5 shallots, sliced
• 14 ounces chestnut mushrooms, halved
• 2 teaspoons paprika
• 2 tablespoons Worcestershire sauce
• 1 tablespoon coarse grain mustard
• 4 tablespoons sour cream, low-fat is fine
• 4 slices crusty bread
• 1 garlic clove, peeled and halved
• 2 tablespoons fresh parsley, chopped, to garnish

1. Preheat the grill to high.
2. Heat the butter in a non-stick pan with the olive oil, until the butter begins to foam, add the sliced shallots and gently saute for 2-3 minutes, or until they have softened.
3. Add the halved mushrooms and saute for 3 minutes, over a moderate heat, or until they have softened and are golden.
4. Add the paprika, stir well, then add the Worcestershire sauce and the mustard, stir well and cook for a further minute, before adding the sour cream.
5. Lower the heat, and gently heat the cream through for 1 minute.
6. Meanwhile rub the slices of bread with the garlic, cut side down and place place the slices of bread onto a baking sheet, then under a hot grill for 1-2 minutes, on each side, or until toasted and golden.
7. Remove the toasted slices from the grill, place them onto a serving plate and spoon the mushroom mix over the top.
8. Sprinkle with chopped parsley, and serve.
9. Chef's Note: Chestnut mushrooms are a closed cup mushroom with a wonderfully rich flavour. If you cannot find these, use flat field mushrooms which are always great, but may need a little more cooking.

butter, olive oil, shallots, mushrooms, paprika, worcestershire sauce, coarse grain mustard, sour cream, crusty bread, garlic, fresh parsley

Taken from www.food.com/recipe/deviled-mushrooms-on-toasted-ciabatta-139711 (may not work)