Recipe by Charlotte Pike
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”
- 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
- 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