INGREDIENTS:
Extra virgin olive oil
30g Nuttelex Buttery
300g mixed mushrooms
2 shallots finely chopped
3 garlic cloves, 2 finely chopped, 1 halved
60ml dry white wine
sliced sourdough baguette bread
2 tablespoons chopped flat-leaf parsley
METHOD
Step One: Heat oil with half the Nuttelex Buttery in a large frypan over medium heat adding mushrooms for a few minutes until wilted. Remove and set aside. Reduce the heat adding remaining Nuttelex to the pan with the chopped garlic and shallots. Cook, stirring, for 2-3 minutes until soft, then add wine and cook until excess liquid is evaporated. Return mushrooms to the pan and keep w
Step Two: Heat a griddle pan and brush the baguette bread on each side with olive oil, then toast on the chargrill for 2 minutes each side or until lightly charred. Rub one side with the cut side of the remaining garlic clove
Step Three: Stir the parsley into the mushroom mixture and season, then pile onto the grilled bread and serve immediately.