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