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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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This is Russell's version of a similar dish we had at a local restaurant. You could eat this as a lunch dish with a salad, but we ate it as a (hearty) appetiser. Ingredients:
500 g mixed mushrooms, larger and older, mixed ok |
100 g butter |
100 ml cream |
salt and pepper |
1 tablespoon lemon juice |
1/4 cup chopped fresh parsley |
1 loaf of dense italian bread or 1 loaf sourdough bread |
100 g butter, extra, softened |
Directions:
1. Wipe clean, and thinly slice the mushrooms.
2. Melt the butter in a skillet over medium heat.
3. Add the mushrooms and cook until very well reduced and softened.
4. We did this in 2 batches.
5. Add the cream and bring to the boil, allow to reduce and thicken a little.
6. Add the lemon juice, season very well with salt and pepper, and stir through the parsley.
7. Meanwhile, slice the loaf into 10 slices.
8. Butter with the extra softened butter (one side only) and place under the grill (broiler).
9. Grill until golden on one side only and remove to a warmed serving dish.
10. Pile the mushrooms onto the toasts and serve.
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