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Lynne Vangheluwe Frantz
Batard bread with creamy mushrooms
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Ingredients
Directions
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Make sure the butter is soft.
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Cut the chives finely and finely chop the parsley.
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Brush the slices of bread thinly on both sides with butter.
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Roast the slices in a grill pan until they are crispy and have nice brown stripes on both sides.
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Heat the remaining butter in a frying pan and brown the slices of mushrooms on a high heat.
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Stir in the fresh cream cheese with the chives, half of the parsley and some salt and freshly ground pepper.
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Let the cheese melt with stirring.
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Put the slices of bread on plates and scoop the mushrooms on top and next to them.
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Sprinkle the rest of the parsley over it.
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Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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