Mushroom and thyme toasts

This makes a hearty breakfast that will give you lots of energy for the day ahead. The rich flavour of mushrooms is enhanced by cooking them with garlic, herbs and a dollop of tangy sour cream, and they taste wonderful piled on top of toast spread with low-fat soft cheese.

Ingredients:

• 1⁄2 cup (130 g) low-fat soft cheese, such as ricotta
• 2 celery stalks, finely chopped
• 1⁄4 cup (15 g) finely chopped fresh parsley
• good pinch of cayenne pepper
• 500 g chestnut or button mushrooms
• 1 garlic clove, crushed
• 2 tbsp chopped fresh thyme
• 2 tbsp light sour cream
• 1 tsp water
• 1 tsp lemon juice
• salt and pepper
• 8 thick slices cut from a small loaf of mixed seed bread

SERVES 4
PREPARATION TIME 15 minutes
COOKING TIME 10 minutes, plus 1 hour chilling

Method:

1. Put the cheese, celery, parsley and cayenne pepper in a bowl and mix well together. Set aside in a cool place until needed. Preheat the grill to high
2. Leave any small mushrooms whole and halve any larger ones. Place all the mushrooms in a large heavy-based frying pan, preferably non-stick, and add the garlic, thyme, sour cream and water. Cover and cook gently for 3–4 minutes or until the mushrooms are just tender and have given up their juices. Add the lemon juice and salt and pepper to taste.
3. While the mushrooms are cooking, toast the bread slices on both sides under the grill. While still warm, spread one side of each piece of toast with some of the soft cheese mixture, then cut each piece in half.
4. Arrange the toasts on individual serving plates. Spoon the hot mushroom mixture over the toasts and serve immediately.