Mushroom & Black Olive Crostini

300 g portobello mushrooms
50 g butter
1 shallot, thinly sliced
1 tsp fine chopped thyme
1 tsp SIDS SALT & PEPPER
2 tbsp crème fraîche
¼ cup pitted black olives, chopped
1 tbsp finely chopped parsley
crostini or bruschetta to serve

Wipe mushrooms with a damp cloth then chop and set aside. (including trimmed stems)
Heat butter in frypan then add shallot and fry until soft. Add mushrooms, thyme, SIDS SALT & PEPPER and fry, stirring occasionally, until mushrooms have darkened and lost any liquid. Stir in the crème fraîche, olives and heat through then stir in parsley and check seasoning with SIDS SALT & PEPPER if required.
Place a spoonful of the mixture on each crostini then serve warm.