Mushroom Toasts

 

Ingredients

 

Serve 4

• 1 1/4 lb/600 g fresh porcini mushrooms

• 1 1/2 tbsp butter

• 4 tbsp extra-virgin olive oil

• 1/2 white or mild red onion finely chopped

• 2 cloves garlic, finely chopped

• 1 tbsp finely chopped thyme or parsley

• salt and freshly ground black pepper to taste

• 1/2 cup/125 ml vegetable stock

• 1 long loaf firm-textured white bread, toasted

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Method:

1. Remove any grit or dirt from the mushrooms, rinse quickly under cold running water, and pat dry with pepper towels.

2. Separate the stalks from the caps and dice only the firm, unblemished stalks. Chop the caps coarsely.

3. Heat the butter and oil in a large frying pan over medium heat and sauté the onion, garlic, and thyme for 5 minutes.

4. Add the mushrooms and season with salt and pepper. Cook for 5 minutes, stirring constantly.

5. Gradually stir in enough stock to keep the mixture moist but not sloppy. Cook for 8-10 minutes, or until the mushrooms are tender.

6. Spread each toast with a generous helping of the mushroom mixture and serve.