• Quick mushroom, Parmesan and rocket bruschetta

    Serves: 4
    Cooking Time: 20 mins

    Ingredients

    • 8 – 10 thin slices of olive ciabatta
    • 30ml (2 tbsp) olive oil
    • 10g (1 tbsp) butter
    • 350g mushrooms (button, brown, oyster, portabellini), roughly chopped
    • 2 garlic cloves, chopped
    • 5ml (1 tsp) dried chilli flakes
    • salt and freshly ground black pepper, to taste
    • Parmesan, grated, to serve
    • fresh rocket, to serve

    Instructions

    1

    Preheat the oven to 200°C. Place the sliced bread on a baking tray and bake until crisp. Remove from the oven and set aside.

    2

    Heat the oil in a non-stick frying pan over high heat. Add the butter and, when melted and foaming, add the mushrooms. Fry for 2 – 3 minutes.

    3

    Add the garlic and chilli and fry for 2 – 3 minutes. Season.

    4

    Spoon the mushrooms onto the toasted bread just before serving.

    5

    Top with grated Parmesan and fresh rocket.

    Notes

    For extra indulgence add 45 – 60ml (3 – 4 tbsp) of fresh cream and a sprinkling of chopped fresh rosemary to the mushrooms while frying.

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