Makes 12-24

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,
plus 1 halved clove to rub on the toast
2 tbsp fresh parsley, chopped,
plus extra to serve
Salt and black pepper
1 fresh baguette, thickly sliced

1. 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.
2. Stir in the parsley and season with salt and black pepper.
3. 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.
4. 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