Brandy mushrooms on toast

Serves: 8

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Total Time: 25

Prep Time: 10

Cook Time: 15

• 1½tbsp olive oil
• 3  shallots, finely sliced
• 1  garlic clove, sliced
• 50 gram(s) butter
• 700 gram(s) (1½lb) mixed mushrooms, such as crimini, chestnut and portobello
• 2 tablespoon(s) brandy
• 3 tablespoon(s) double cream
• ½tbsp lemon thyme leaves
• 1 tablespoon(s) freshly chopped curly parsley, plus extra to garnish
• 8 slice(s) ciabatta

Method

1. Heat 1tbsp oil in a large pan and fry shallots and garlic gently for 5min until softened.
2. Add 25g (1oz) butter and, when it starts to foam, tip in half the mushrooms. Fry over a high heat until browned and liquid has evaporated - if you try to cook them all at once they'll steam rather than brown. Remove mushroom and shallot mixture and set aside. Cook the rest of the mushrooms in the remaining butter.
3. Return mushrooms to pan and sprinkle the brandy on top. Carefully ignite with a match to burn off the alcohol. Let the flames die down. Stir in cream, thyme and parsley and heat for 2min until bubbling.
4. Meanwhile, heat a griddle pan until hot. Brush ciabatta slices with remaining oil and griddle on both sides. Put a slice on each plate and top with mushrooms. Serve immediately, sprinkled with parsley.

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