Mushrooms on Toast

|Mushrooms on toast|mushrooms parsley|25g butter2 tablespoon oil225ml cider225ml double cream500g mushrooms washed and quartered1 lemon juiced1 rustic loaf of bread thickly sliced1 bunch of parsley finely chopped|Melt the butter in a largesaucepan with the oil. Add the onions season with salt and pepper cover and sweat over a low heat for as long as possible up to 30 mins.Increase the heat and add the cider bring to a boil and simmer for 5 mins till the alcohol has cooked off.Add the cream and bring to a simmer before adding the mushrooms. Cover and simmer untill the mushrooms are cooked 15 to 20 mins stirring occasionally. Add most of the lemon juice reserving a little for serving.Toast the bread. Serve the mushrooms on the taost scattered with the parsley and another squeeze of lemon juice.|30.00 minutes|1|