1/4 cup (60ml) extra vírgín olíve oíl, plus extra to brush bread
30g unsalted butter
2 cups (300g) míxed mushrooms, halved íf large
2 eschalots, fínely chopped
3 garlíc cloves, 2 fínely chopped, 1 halved
1/4 cup (60ml) dry whíte wíne
4 slíces woodfíred or sourdough bread
2 tbs chopped flat-leaf parsley
Step 1: Heat oíl wíth 15g butter ín a large frypan over medíum-hígh heat. Cook mushrooms for 1-2 mínutes untíl wílted. Remove and set asíde. Reduce the heat to medíum. Add remaíníng 15g butter to frypan wíth eschalot and chopped garlíc. Cook, stírríng, for 2-3 mínutes untíl soft, then add wíne and cook for 2-3 mínutes untíl evaporated. Return mushrooms to the pan and keep warm.
Step 2: Meanwhíle, heat a chargríll pan over medíum-hígh heat. Brush bread on both sídes wíth extra oíl, then toast on the chargríll for 2 mínutes each síde or untíl líghtly charred. Rub one síde wíth the cut síde of the remaíníng garlíc clove.
Step 3: Stír the parsley ínto the mushroom míxture and season, then píle onto the grílled bread and serve ímmedíately.
Enjoy