Serves two
1 onion, chopped
125g mushrooms, chopped
2 cloves garlic, chopped
Olive oil
10g unsalted butter
Pinch each of dried oregano and thyme
A dash of soy sauce
75g grated cheese (mixture of parmesan and manchego, or whatever is to hand)
4 very thick doorstep slices of wholemeal bread, crusts cut off
Mix the chopped mushrooms and garlic with a splash of soy sauce, and let the flavours mingle. Put a frying pan on a medium heat, and add the butter and a lug of olive oil. Add the onion and cook stirring for a couple of minutes until it starts to colour. Empty the onion into a food processor.
Add the mushrooms to the pan and cook for a few minutes until reduced in size and coloured.
When the mushrooms are done, put them into the food processor with the onion, bread crusts and half the cheese, and blitz to make a rough paste (optional - you could add a dash of truffle oil to the mixture).
Meanwhile, toast the bread under a moderate grill (brush the bread with some olive oil first if you like).
When the bread is lightly toasted, top each slice with a quarter of the mushroom mixture and a sprinkling of the rest of the cheese. Pop back under the grill for a couple more minutes.
When done, plate up and garnish with a bit of seasonal salad leaves to serve.
nb, if doing this for a starter, reserve few cooked whole mushroom slices before the rest go into the blender, and put a couple on top of each finished piece of mushroom toast as garnish.
