Mushrooms on Toast
15 MinsGo Back to Cook Book
Finely chop the onion and garlic. Then cook in a large frying pan with some olive oil and a knob of butter until soft and golden. Remove the pan and reserve to one side.
Heat some olive oil in a small pan, add the sliced mushrooms and cook on a high heat. (If you are using a small pan you should do the mushrooms in 2 batches). When they are nicely coloured and cooked add the reserved onions and the white wine and reduce by half. Add cream, bring to the boil and cook for 2 minutes. Stir in the chopped parsley and cheese.
Warm the 4 halved ciabatta rolls, divide the mushrooms between them and serve. You can turn this into a really attractive and filling autumn meal by serving it with some rashers of grilled bacon and a crispy garden salad.