This is fast, fresh and extremely tasty. Great to use as a snack or an appetizer.
Time: 15 mins
Serves 2
Ingredients
2 Tbsp Olive Oil
200g Button mushrooms - left whole
1 Medium banana shallot - Finely sliced
2 Large cloves of garlic - Finely sliced
1 Small glass of white wine
3-4 Tbsp of single cream
1 Small handful of flat-leaf parsley - Finely chopped
Freshly milled black pepper
1 Fresh Ciabatta
Method
Heat the olive oil in a small/medium frying pan on a low to medium heat. Add in the shallot and garlic and fry together until soft, but not so the garlic is starting to brown or burn.
Now add the mushrooms into the pan and fry for 3-4 mins or until they start to soften and get a little colour on them.
Now turn up the heat to high and tip in the glass of wine. Keep the heat on high until the alcohol has cooked off and the liquid has started to reduce, when this starts to occur turn the heat back down to medium.
Next add the cream into the pan along with the flat leaf parsley (leave a little left over for garnishing) and a good bit of cracked black pepper. Let this all simmer for a good 5 mins.
Half your ciabatta bread roll and place them under a hot grill, cut side up. Just lightly toast these, it shouldn't take more than a couple of minutes.
Now arrange the ciabatta on the plate, and spoon over your mushroom mixture. Finally add Parmesan cheese shavings and a full parsley leaf to finish.
Enjoy
