Mushrooms on brioche

I first tried these devilled mushrooms when my husband's sister made these for us. I was surprised as we had just popped over and she had invited us to stay for dinner. It always fascinates me when people can rustle up delicious food on the spur of the moment. I often have competitions with myself to see what I can come up with using whatever I have in my cupboards and fridge. I've never taken it as far as having a whole dinner party unplanned, that would be far too stressful and people may not appreciate my sentiment.

You can definitely leave the sour cream out to make it low fat or use low fat sour cream. We opted to leave it out all together as wanted to make it as healthy as possible. We also didn't use brioche, preferring seeded bread but choose whatever bread you would like for this, just choose one as the juices are delicious and you need the bread to soak it up.

The-Devil-Made-Me-Do-It Mushrooms on brioche

• 4 tablespoons mango chutney (or apricot jam)

• 1.5 cms piece grated ginger

• 2 tablespoons Worcestshire sauce

• 1 tablespoon coarse grain mustard

• 1 tablespoons paprika

• 5 tablespoons orange juice

• 1 spanish onion sliced

• 2 large slices brioche (or bread of choice)

• 25g butter

• 1 tablespoon oil

• 250g mushrooms halved if small, sliced if large

• 2 tablespoons sour cream (optional)

Step 1 - Cut up any large piece of mango and mix with the ginger, Worcestshire sauce, mustard, paprika and OJ

Step 2 - Toast brioche, keep warm

Step 3 - Melt butter in pan with oil. Fry shallots for 3 minutes. Add mushrooms and fry gently until golden.

Step 4 - Add chutney mixture to the pan and heat through for 1 minute, then stir in the cream.