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Wild mushroom crostini with goats curd
- 40g butter
- 20g porcini , whizzed to powder in a food processor
- olive oil
- small bunch thyme
- 1 banana shallot , finely chopped
- 2 garlic cloves , crushed
- 400g wild mushrooms , halved
- a handful parsley , chopped
- 6 slices sourdough bread
- 100g goat's curd
Directions:View on BBC Good Food
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