Drents multigrain bread with parsnip salad

Name: Drents multigrain bread with parsnip salad
Total time: 25 min
Yield: 4
Ingredients: 2 tablespoon mayonnaise; 2 tablespoon Greek yoghurt; 5 lemon; 300 gram parsnip; 3 tablespoon flat leaf parsley; 2 tablespoon olive oil; 250 gram Chestnut mushroom; 4 cut drents multigrain bread

Ingredients

2 tablespoon mayonnaise
2 tablespoon Greek yoghurt
5 lemon
300 gram parsnip

3 tablespoon flat leaf parsley
2 tablespoon olive oil
250 gram Chestnut mushroom
4 cut drents multigrain bread

Directions

Grate the parsnip coarsely or scrape in julienne.
Finely chop the parsley and cut the mushrooms into slices.
Mix in a deep plate the mayonnaise, yogurt, 0.5 tablespoon of lemon juice and 1 teaspoon lemon zest with some salt and freshly ground black pepper to make a dressing.
Put in the parsnip and half of the parsley.
Heat the olive oil in a frying pan and fry the mushrooms on high heat, shoving nicely brown.
Sprinkle 1-2 tablespoons of lemon juice and let the moisture evaporate.
Sprinkle with salt and pepper.
Place each slice of bread on a plate and spread out the parsnip salad.
Spoon the mushrooms and sprinkle over the rest of the parsley.