Mushroom Tartine

Recipe by Richard Bertinet
With a perfect accompaniment...
We asked wine writer and expert, Susy Atkins to recommend a tipple to enjoy with this delicious recipe and here is her suggestion:  "This mushroom tartine works brilliantly with a soft, smooth, ripe red - something with no hard edges. Juicy, fruity Pinot Noir would fit the bill - try one from Chile for good value - or a mellow Barolo from Piedmont in North-west Italy would be a serious Autumnal treat"

INGREDIENTS

4 slices of sourdough bread or baguette cut lengthwise

500g mushrooms

2 shallots

1 bunch flat leaf parsley

1 clove of garlic (optional)

Small glass of brandy

2 tblsp olive oil

large knob of butter

salt & pepper

small pot crème fraiche

METHOD

  1. Chop the shallots finely and chop the parsley. 
  2. Crush the garlic and discard any skin. 
  3. Clean the mushrooms with a little brush and slice.
  4. Place the oil into a pan and add the shallots when hot.  Cook for about a minute then add the mushrooms and garlic and cook for a further 2 to 3 minutes.
  5. Add the brandy and cook for a further 3 minutes.  
  6. Add the crème fraiche.
  7. Lightly toast the bread.  Place the toast on the serving plates.
  8. Add the chopped parsley to the pan of mushrooms then spoon onto the bread