Monday, June 20, 2011
Adapted from here
2 tbsp butter
10oz mushrooms of your choice, sliced or cut as you please
1 clove of garlic, crushed
2 tbsp white wine or water
1 tbsp fresh parsley, finely chopped plus extra for garnish
2 tbsp olive oil
Salt and Pepper
1 French bread, cut into rounds - I didn't use the full loaf, you will need more mushrooms if so, or just use less topping to stretch it out
Aioli (see recipe below) - make this first so the flavors have a chance to come together
• In a large frying pan heat butter until melted.
• Add the mushrooms and cook until golden, or until wilted and brown - it really depends how you like them!
• Add the garlic and cook for another minute then add the wine, half the parsley and seasoning.
• Cook gently for a few more minutes until the mushrooms are tender and the wine has been soaked up (if you need to, cover the pan with a lid for the last few minutes).
• While the mushrooms are cooking, brush the oil over the baguette slices and lightly toast them until they are golden.
• Just before serving add the remaining parsley to the mushrooms and check the seasoning.
• To serve, put a spoonful of the aioli on the toast and then top with the mushroom mixture and a little extra parsley, if you like.
¼ cup mayonnaise
1 fat clove of garlic, crushed
Squeeze of lemon juice
Freshly ground black pepper
Mix all of the ingredients into a small bowl and use as needed. Keep any leftovers in the fridge.