Instructions: Before you fry the mushrooms make the horseradish cream: dissolve the honey in the vinegar or lemon juice beat in the creme fraiche and season.

Then tnix in the crushed garlic and grated horseradish or horseradish cream and put to one side.

Fry the mushrooms in the olive oil with a good dollop of butter some salt and a few twists of pepper until lightly browned all over.

While they are frying toast the bread and butter it.

Slather each piece of toast with some of the horseradish and garlic cream then top wath a jumble of mushrooms.

Twist on some more pepper and serve.

If you cant find fresh horseradish use 3 tbsp of hot horseradish cream instead.

Serves 4

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