Mushrooms on Toast Recipe

Mushrooms are cooked with garlic, butter and balsamic vinegar then placed on thick slices of crusty toast (we used Pane Di Casa).

Serves 4.

500g mushrooms
50g butter
20ml (1 tablespoon) oil
2 large cloves garlic, crushed
63ml (1/4 cup) water
Salt
4 thick slices bread
Extra butter, for bread
30ml (1 1/2 tablespoons) balsamic vinegar
2 tablespoons chopped green onion (green shallot)
Finely chopped parsley and freshly ground black pepper, for serving

Peel or wipe mushrooms and slice thickly.

Place half the butter (25g) and the oil in a large frying pan or saucepan over medium heat. Fry the garlic, without browning, for one minute.

Increase heat to medium-high and add mushrooms. Stir to coat mushrooms in butter mixture. Cook for 1-2 minutes, stirring occasionally.

Add water and salt to pan. Cover pan and reduce heat to low. Cook, stirring occasionally, for about 9-10 minutes until mushrooms are soft. Remove lid and cook for one minute to allow some of the liquid to evaporate.

While mushrooms are cooking, butter both sides of bread with extra butter. Grill bread on both sides until golden brown. Place bread on serving plates.

Add balsamic vinegar and green onion to mushrooms. Add remaining 25g of butter, stir until butter melts, then spoon mushrooms onto toast. Top with parsley and pepper; serve immediately. © www.exclusivelyfood.com.au