Garlic and parsley mushroom bruschetta

Ingredients

For 1 serving

• Bread70 g
• Button mushrooms175 g
• Garlic2 cloves
• Parsley5 g
• Extra virgin olive oil2 teaspoons
• Saltto taste
• Black pepperto taste

Contains: gluten,

In season: September – November

Method

1. Clean the button mushrooms with a damp cloth or brush (do not soak them), trim the earthy end of the stalk and slice them about half a centimetre thick.
2. Heat the oil in a frying pan over medium-high heat with the crushed garlic, add the mushrooms and sauté for 6 minutes, until the liquid they release has evaporated and they are golden.
3. Remove the garlic, season with salt and pepper and stir in the chopped parsley off the heat.
4. Meanwhile toast the bread slices in a non-stick pan or on a griddle for 2–3 minutes per side, until golden, and top with the hot mushrooms.