The partnership between garlic and mushrooms is always a hit so adding a hint of Cornish Clotted Cream just takes this dish to another level.
Heat half the oil and butter in a shallow pan over a low heat. Add the garlic and cook gently for 1-2 minutes without colouring.
Add the mushroom slices and cook for 3-4 minutes until golden brown, stirring occasionally.
Add the Rodda’s Cornish Clotted Cream and parsley to the pan and bring to a simmer.
Heat a griddle until smoking. Drizzle the ciabatta with remaining oil and place on the griddle for 30 seconds to a minute until charred. Turn over and repeat.
To serve, place the toasted ciabatta bread on a plate and top with the creamy mushrooms.