leek and mushrooms on toast

3 tablespoons butter

1 leek, finely sliced

2 cloves garlic

300g mushrooms, sliced

¼ cup Restdown verjus

2 tablespoons chives, snipped

2 tablespoons parsley, chopped

¾ cup sour cream

salt and cracked black pepper

wilted spinach to serve (optional)

4 slices toasted sourdough bread

Melt butter in a frying pan, add leek and cook over medium heat 4-5 mins or until soft.

Add garlic and mushrooms and cook about 5 mins or until mushrooms are almost cooked.

Add verjus and bring to the boil. Stir in chives, flat leaf parsley and sour cream, season with salt and pepper and cook until warmed through.

Serve on a bed of wilted spinach with sourdough toast.

Serves 4.