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
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Preheat the broiler to medium. Toast the bread slices under the preheated broiler on both sides.
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Rub the bread slices with the garlic halves and drizzle with 2 tbsp of the oil. Keep warm.
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Wipe the mushrooms thoroughly to remove any trace of soil and slice any large ones.
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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.
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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.
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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.
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Pile the mushrooms on top of the toasted bread, scatter over the parsley and serve immediately.