Categories: Appetizers

Ingredients

• 4 slices sourdough bread
• 3 garlic cloves, 1 halved and 2 finely chopped
• 3 tbsp olive oil
• 8 oz. mixed wild mushrooms
• 2 tbsp butter
• 1 small onion, finely chopped
• 4 tbsp white wine
• Salt and pepper
• 2 tbsp coarsely chopped fresh flat-leaf parsley, to garnish

Directions

1. Preheat the broiler to medium. Toast the bread slices under the preheated broiler on both sides.

2. Rub the bread slices with the garlic halves and drizzle with 2 tbsp of the oil. Keep warm.

3. Wipe the mushrooms thoroughly to remove any trace of soil and slice any large ones.

4. Heat the remaining oil with half the butter in a skillet, add the mushrooms and cook over medium heat, stirring, for 3 to 4 minutes, until soft. Remove with a slotted spoon and keep warm.

5. Heat the remaining butter in the skillet. Add the onion and chopped garlic and cook, stirring, for 3 to 4 minutes, until soft. Add the wine, stir and let bubble for 2 to 3 minutes, until reduced.

6. Return the mushrooms to the skillet and heat through. The sauce should be thick enough to glaze the mushrooms. Season with salt and pepper to taste.

7. Pile the mushrooms on top of the toasted bread, scatter over the parsley and serve immediately.

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