Mushroom and Eggplant on Toast

1 ounce unsalted butter
1/2 cup oyster mushrooms, sliced
1 eggplant, roughly chopped
4 ounces double cream
salt
freshly ground black pepper
handful of mixed herbs, chopped
2 slices of bread

Preheat the grill to high.

Heat the butter in a frying pan and fry the mushrooms and eggplant for a few minutes until soft.

Add the cream and seasoning and reduce for 1-2 minutes.

Remove from the heat and stir in the mixed herbs.

Toast the bread slices under the grill on both side until golden.

Transfer the toast to a serving plate and spoon the mushroom mixture on top. Serve.



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