Meals and Courses

Warm Mushroom Salad Crostini

cook 10 mins
  • 75 g (3 oz) butter
  • 2 garlic cloves, chopped
  • 1 tablespoon chopped herbs, such as chervil, parsley, tarragon and chives
  • 250 g (8 oz) mixed mushrooms, such as portobello, ceps, porcini, girolle, thickly sliced
  • sourdough or country-style bread, thinly sliced
  • Melt the butter in a large frying pan with the garlic and herbs until just beginning to foam. Add the mushrooms and fry over a medium heat for 4–5 minutes, until soft and golden.
  • Meanwhile, heat a ridged griddle pan. When hot, toast the bread in it until golden and nicely charred. To serve, arrange the crostini on plates and spoon over the buttery mushrooms.
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