- Cut the mushrooms into quarters.
- Place a non-stick pan on medium heat and add the butter.
- Once the butter has melted, add the mushrooms and thyme.
- Fry until the mushrooms are just beginning to brown then add the cream, parmesan and a pinch of black pepper and stir to coat.
- Take off the heat.
- Toast the Soy and linseed bread and spread each slice with hummus.
- Divide the mushrooms between the toasts and serve.
10 - 20 Mins min
Makes ½ litre
100 mins min
Serves 4 - 6
15 - 20 mins min