Make this delicious brunch or starter from Harbour Lights at the Sefton
INGREDIENTS
Noa Bakehouse Manx Wild Sourdough Bread
100g mushrooms of your choice
50g Isle of Man Creamery Oak Smoked Cheddar Cheese
A large knob of Isle of Man Creamery Salted Dairy butter
50ml Isle of Man Creamery Double Cream
A glug of white wine
Fresh Marjoram
Starvey Farm micro herbs
METHOD
1) Toast a slice of Noa sourdough bread
2) Place the sliced cheese onto the bread and melt under a grill
3) Pan fry the mushrooms with the marjoram, butter, cream and white wine until the cream thickens
4) Spoon the mushrooms on top of the toast and garnish with Starvey Farm micro herbs
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