Confit garlic mushrooms on toast

Steps

1. Drizzle half the oil on both sides of each slice of bread. Spread half the garlic over one side of each slice of bread.
2. Heat the pan over medium heat. Once hot add the bread and toast both sides until golden brown. Set aside.
3. Increase the heat. Once it's smoking hot, throw in the mushrooms, stir, cook for 30 seconds.
4. Season with salt and pepper. Add the remaining confit garlic oil, reduce the heat and continue mixing for a further minute.
5. Add the butter and leave it to melt into the mushrooms, then add the 3 whole confit garlic cloves.
6. Stir and cook for 5 minutes, until the mushrooms have a golden-brown colour.
7. Add the lemon juice and stir to de-glaze, then add the crème fraîche, sour cream and parsley. Mix well to combine.
8. Cook over a low heat for about 1 minute, until everything is hot, thick and creamy.
9. Place 2 slices of garlic toast on each serving plate. Top with creamy mushrooms, parsley and grated parmesan.