150g chestnut mushrooms, thinly sliced
2-3 drops Worcestershire sauce
¼ tsp Dijon mustard
3 tbsp creme fraiche (low fat is fine)
1 muffin, split and toasted
1 tsp fresh chopped parsley (optional)
Melt half the butter in a medium frying pan. Add the mushrooms and saute over a high heat for 6-8 minutes until the mushrooms are golden.
Stir in the Worcestershire sauce and mustard.
Remove from the heat and stir in the creme fraiche.
Sit the muffin on a plate, spread with the remaining butter toasted side up, and spoon over the mushrooms.
You can sprinkle with a little chopped parsley if you like.