Mushroom crostini recipe

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8 tbsp olive oil

30g butter

400g mushrooms, sliced (a mixture of wild and cultivated is nice)

1 small red chilli, finely chopped

1 fat garlic clove, crushed

2 tbsp fresh parsley, plus 1 halved clove to rub on the toast

Salt and black pepper, chopped

1 fresh baguette, plus extra to serve

, thickly sliced

Heat half of the oil with the butter in a large pan over a medium-high heat. Cook the mushrooms for 5-6 minutes until golden. Add the chilli and garlic and cook for one minute.
Stir in the parsley and season with salt and black pepper.
Toast the sliced baguette under a hot grill and rub with the cut side of the halved garlic clove. Brush with the remaining olive oil.
Top with the mushrooms and scatter with extra chopped parsley, to serve.

Per Serving: 194kcals, 10.4g fat (2.2.g saturated), 22.7g carbs (0.5g sugars), 5.1g protein, 1.4g fibre, 0.287g sodium

Mushroom crostini