Swap sweet tomatoes for warm garlic mushrooms to make this comforting version of bruschetta.
- Heat oil with 15g butter in a large frypan over medium-high heat. Cook mushrooms for 1-2 minutes until wilted. Remove and set aside. Reduce the heat to medium. Add remaining 15g butter to frypan with eschalot and chopped garlic. Cook, stirring, for 2-3 minutes until soft, then add wine and cook for 2-3 minutes until evaporated. Return mushrooms to the pan and keep warm.
- Meanwhile, heat a chargrill pan over medium-high heat. Brush bread on both sides with extra 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.
- Stir the parsley into the mushroom mixture and season, then pile onto the grilled bread and serve immediately.
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Store Spice Organizer
Food Storage Container Set
Kitchen Utensil Set