for 2 person

Mushroom ragout

1 tbsp	olive oil
300 g	mixed mushrooms (e.g. Herb fritters, oyster mushrooms and mushrooms, in pieces)
1	onion, finely chopped
1	garlic clove, squeezed
1 dl	white wine
1 tin	chickpeas (approx. 240 g), rinsed and drained
200 g	crème fraîche
¾ tsp	salt
a little	pepper
2 slice	rye bread, roasted

How it's done

Mushroom ragout

Heat the oil in a non-stick frying pan. Add the mushrooms and fry for approx. 3 mins. Add the onion and garlic, fry for approx. 2 mins. Pour in the wine and reduce almost completely. Add the chickpeas, mix in the crème fraîche, heat through, season. Arrange the mushrooms on top of the slices of toast.

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