Mushrooms on toast

Mushroom bruschetta This is the tastiest way of cooking mushrooms I know. The combination of the butter and the reduced white wine add so much flavour

Use the widest selection of mushrooms you can find for this dish. In the autumn you could try finding some wild mushrooms.

For the bruschetta
about 400g (14oz) assorted mushrooms
1 small onion, finely chopped
1 clove of garlic, crushed
60g (2oz) butter
1 glass of white wine
few sprigs of oregano

4 slices of your favourite bread
200g (7oz)dolcelatte or any blue cheese

1 large bag of mixed leaves
A little dressing for the salad

Heat the butter over a medium heat in a large frying pan or wok. When melted add the onions and then the garlic. Saute for a few minutes until the onions are starting to brown. Add the mushrooms and then turn up the heat. Keep turning and cooking the mushrooms until they are starting to brown and any moisture that has been released during the cooking process has evaporated. Add the white wine and reduce the wine so there is only a syrupy sauce left.

When the mushrooms are cooked toast the slices of bread on one side and then spread the other side with the dolcelatte cheese. Grill the breads so the cheese melts and place them on dressed leaves. Top the bruschetta with the mushrooms and serve.

Serves 6, can gluten free, can be vegan

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