RECIPE: Mushroom Toasts

This is a great appetizer recipe!  If you are a mushroom + garlic lover, this is for you!  It's simple, packed with flavor, and a nice change from the usual tomato bruschetta. 


Mushroom Toasts
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.

Easy Aioli

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.