Ingredients
- 8 slices pane di casa bread
- 1 table spoon olive oil, plus extra for drizzling
- 60g butter
- 200g swiss brown mushrooms, sliced
- 200g mixed mushrooms, such as baby king browns, oyster or pine mushrooms
- 2 cloves garlic, thinly sliced
- 1/4 cup white wine
- 1/3 cup cream
- 6 sprigs fresh continental parsley, chopped, plus extra to serve
- Parmesan cheese, to serve
- 80g feta
- Sea salt & black pepper
Serves: 8
Prep: 15 mins
Cooking: 10 mins
Difficulty: Easy
Method
Preheat grill to 200°C.
Arrange bread in a single layer on a large baking tray and drizzle lightly with olive oil.
Place tray on the top shelf in the oven and grill bread for 5-6 minutes, turning halfway through, until golden.
Set aside.
Meanwhile, heat oil and butter in a large frypan over medium heat.
Once foaming, add all the mushrooms and season.
Sauté for 3-5 minutes until caramelised and tender.
Add garlic and cook for a further 1 minute until fragrant.
Add white wine and stir until reduced by half.
Stir in cream and parsley and remove from heat.
Season with salt and pepper then divide over toasted bread.
Sprinkle with finely grated parmesan cheese and crumble over feta.
Top with extra parsley and cracked black pepper.
Serve.
Recipe presented by Falcon.
