Ingredients

4 large slices bread
75g/3oz/6 tbsp butter, plus extra melted butter for brushing bread
3 shallots, finely chopped
2 garlic cloves, finely chopped
675g/1½lb field (portabello) or chestnut mushrooms, thickly sliced
75ml/5 tbsp dry white wine
45ml/3 tbsp chopped fresh parsley
Salt and ground black pepper

Details

Serves: 4

 

Method

1. Toast the bread on both sides under a hot grill (broiler). Alternatively, heat a ridged griddle until very hot and toast the bread on both sides until quite dark. Brush the toasted bread with melted butter and keep warm.

 

2. Melt the butter in a frying pan, add the shallots and garlic, and cook for 5 minutes until golden. Add the mushrooms and toss well. Fry over a high heat for 1 minute.

 

3. Pour in the wine and season well. Boil over high heat until the wine evaporates and the mushrooms are moist and buttery. Lightly stir in the parsley. Pile the mushrooms on the toast and serve immediately.

 

Energy 297Kcal/1240kj; Protein 8.1g; Carbohydrate 25.9g, of which sugars 2.9g; Fat 17.3g, of which saturates 10.2g; Cholesterol 40mg; Calcium 107mg; Fibre 3.3g; Sodium 420mg